If you’re going to buy a big hunk of meat, whatever you do to cook it better work well, consistently – flunking out isn’t an option. We’ve tried a bunch of different methods for something as potentially knock out as a local, grass fed rolled rump roast, but this last weekend, we hit on a super simple method that delivered the best we’ve ever made. This isn’t a secret, and we didn’t invent it, it just works and is absolutely worth sharing.
Low and slow doesn’t often go wrong, as long as it’s monitored and you know what you’re after. What we wanted was a perfect medium rare roast throughout, with minimum fuss and equipment, repeatable and dependable in method. That’s what we got. It’s nothing earthshaking, but it sure did deliver stellar results – best we’ve ever achieved, and here’s what we did.
This was a large, 3 1/2 pound rolled roast – you want to leave that in its string while cooking – being tightly rolled helps with even cooking results.
What you’ll need –
A heavy pan, a big skillet, Dutch oven or braiser – Cast iron or heavy steel are both fine.
A fast read thermometer – we use one that gets plugged into the roast and left throughout the cooking process, but any fast read probe type will work just fine.
A rack big enough for the roast that’ll get it around 1/2” off the bottom of the cooking vessel.
A quart of stock – Anything you like will do, and if you don’t have any, use water and add half an onion, a carrot, a stalk of celery all rough chopped, and a couple of bay leaves – you’ll make your own stock that way.
Preheat oven to 225° F and set a rack in a middle slot.
Unwrap the roast and pat it dry with a clean kitchen towel.
Set your cooking vessel onto a burner with medium high flame.
When the pan is nice and hot, start searing the roast, one side or end at a time. Let it sit long enough to get a consistent, light golden brown crust formed before you turn it to the next face.
When your roast is fully seared, set it on your rack for a minute.
Pour the stock into the pan, (carefully, it’ll be frisky at first), and let the steam and boiling loosen all the charred stuff on the pan bottom – scrape that all loose.
Put the roast on the rack into the pan, rolled end up, (if you’re not cooking a rolled roast, roast fat side up.)
Lightly season the roast with coarse kosher salt and fresh ground pepper.
If your temp probe can handle cooking, sink it right into the middle of the roast.
Pop that into the oven until the internal temperature of the roast reaches 100° F.
Drop the oven temp to 175° F.
Now is a good time to add halved potatoes, carrots, onions, or other veggies to the roasting pan – Keep an eye on those, as they may cook faster or slower than the roast.
Continue roasting until you reach an internal temperature of 135° F.
Pull the roast to the stove top and allow a 10 to 15 minute rest before carving. You can loosely tent it with aluminum foil, but this isn’t required.
Don’t even think about throwing away those roasting juices. They’ll make amazing gravy, or a fine base for a soup or stew – you can freeze that for up to a couple months.
This will work with anything you want to roast – Just refer to proper temperature range targets for whatever you’re cooking.