A small, 1.2 pound, beef rump roast can be baked in the oven with delicious results. Since this is a small roast, the time required for cooking will be shortened. Rump roasts come from the rear, or hind, of the cow and tend to be a tough cut of meat; therefore, you should bake this roast using moist heat. This will require using an oven safe pot with a tight fitting lid, such as a covered dutch oven, and adding liquid to produce a very tender pot roast.
Moist Heat Cooking
Preheat the oven to 350 degrees Fahrenheit. Place the rack to the middle or lower position to allow room for the pot or dutch oven and lid.
Place the oil in the pot and place in the oven to heat. Meanwhile, coat the roast with the flour. After five minutes, pull out the pot, gently place roast in pot and coat with oil. The flour and oil will form a roux during cooking that will thicken the liquid and create a gravy.
Add one cup of liquid to the pot; You may choose water, beef stock, beer, wine or a combination of these. The addition of fresh or dried herbs and spices, such as rosemary, salt and pepper, will also increase the flavor. If you are including vegetables, make sure they are cut into cubes or dices that are no larger than 1 to 1 1/2 inches or they will not fully cook.
Cover the pot with a tight fitting lid or use aluminum foil and cover tightly to keep the steam inside. Close the oven. After 30 minutes, carefully uncover the roast and insert a meat thermometer in the center about half way in. The meat should register 160 degrees. The roast should also be fork tender. If not, recover and keep cooking, checking every 15 minutes.
Remove the pot from the oven when the ideal temperature and tenderness are reached. Carefully take the roast out of the pot and place on a serving plate. Place cooked vegetables, if used, around the roast and serve the pot juices on the side.
Things You'll Need
Covered pan with lid
2 tbsp. flour
2 tbsp. oil
Seasonings and herbs to taste
Wine, beef stock, or other liquid for flavor
Vegetables, such as potatoes, carrots or celery
Experiment with a variety of liquids and spices. Tender vegetables, such as zucchini, spinach or tomatoes, should only be added in the last 15 to 20 minutes of cooking. Firm, root vegetables, such as potatoes, onions, celery and carrots should be added in the beginning. If the liquid evaporates, then you should add additional and check the lid to make sure it is fitting properly.
Expect very hot steam to escape when the lid or foil is removed.