Rump Roast (Bone-In)

Cooking a grass-finished bone-in rump roast is a great way to enjoy this flavorful and lean cut of beef. Slow cooking, whether in the oven or using a slow cooker, is key to breaking down the tough fibers and making it tender. Here are a few methods you can use:

Oven Roasting:

1. Prepare the roast: Preheat your oven to 325°F. Remove the roast from the fridge and let it come to room temperature for about 30 minutes. Season generously with salt, pepper, and your choice of herbs (like rosemary, thyme, or garlic). You can also rub it with a bit of olive oil for extra richness.
2. Sear the roast (optional): Heat a tablespoon of oil in a heavy skillet or roasting pan over medium-high heat. Sear the roast for 3-4 minutes on each side until it forms a nice brown crust. This step helps develop flavor but is optional.
3. Roast in the oven: Place the roast bone-side down in the preheated oven. Roast for about 25-30 minutes per pound, depending on the size of the roast and your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F, and for medium, aim for 140-145°F. Use a meat thermometer to check.
4. Rest and carve: Remove the roast from the oven when it reaches your desired temperature, and let it rest for 10-15 minutes. This allows the juices to redistribute, making the roast more tender and flavorful. Carve thinly against the grain.

Slow Cooker Method:

1. Prepare the roast: Season the bone-in rump roast with salt, pepper, and any spices you prefer (garlic, onion powder, rosemary, thyme). For extra flavor, you can sear the roast in a hot pan as described in the oven method, though this is optional.
2. Add vegetables and liquid: Place the roast in the slow cooker along with aromatics like onions, garlic, carrots, and celery. Add 1-2 cups of liquid such as beef broth, red wine, or water to keep the meat moist as it cooks.
3. Slow cook: Cover and cook on low for 7-8 hours, or until the roast is tender and shreds easily with a fork. For a quicker option, cook on high for 4-5 hours.
4. Rest and serve: Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before carving. Serve with the vegetables and juices from the slow cooker.

Pressure Cooker (Instant Pot) Method:

1. Season the roast: Season the bone-in rump roast with salt, pepper, and your preferred herbs. Optionally, sear the roast in the pressure cooker using the sauté function to develop a rich brown crust.
2. Add liquid and cook: Add 1 cup of beef broth (or wine) and any vegetables or aromatics you'd like to cook with the roast. Seal the lid and set the pressure cooker to high pressure for 60-75 minutes, depending on the size of the roast. Let the pressure release naturally for 10-15 minutes.
3. Rest and serve: Remove the roast and let it rest before slicing or shredding. Serve with the cooked vegetables and braising liquid.

Braising in the Oven:

1. Prepare the roast: Preheat the oven to 325°F. Season the roast generously. If desired, sear the roast in a heavy pot with a bit of oil until browned on all sides.
2. Add vegetables and liquid: After searing, add 1-2 cups of liquid (beef broth, wine, or a mixture) and aromatics (onions, garlic, carrots, etc.). Cover the pot with a lid or foil.
3. Braise in the oven: Place the covered pot in the oven and cook for 3-4 hours or until the meat is tender and can be easily pulled apart with a fork.
4. Rest and serve: Let the roast rest before slicing and serving with the braising liquid and vegetables.

Tips:

• Low and Slow Cooking: The key to a tender rump roast is cooking it low and slow to break down the tough fibers. Whether in the oven, slow cooker, or pressure cooker, don't rush the process.
• Resting: Always allow the roast to rest before carving to help retain the juices.
• Slicing: Slice against the grain to maximize tenderness, especially with lean cuts like rump roast.

Enjoy your tender, juicy grass-finished bone-in rump roast!