Please would you tell me EXACTLY how to cook this so that it's not the usual crap?

[CiaraLiara]

I am expecting this lump of meat to be tough and tasteless as that's all I ever manage.
But I though perhaps you could tell me exactly how to cook it so that it's tender and tasty? Please give me step by step instructions, don't assume I know anything.
Thanks!

“Tim’s slow cooker beef and other recipes” group on Facebook.

Follow the steps in the pinned post and you’ll get soft, easy to slice beef and tasty gravy.

I would bring it to room temp, dry it and season it. Pre heat oven (180). Then brown all over in oil on the hob, then loosely add foil and put in oven for about 2 hrs (20 per 500g + 20). Baste a few times. Then rest under foil & a tea towel for at least 20 mins before carving. Top rump is usually really tasty but can have quite a bit of texture. I would have steak knives to eat as you notice the texture less if it's easier to cut!

(great price btw!)

https://www.bbcgoodfood.com/howto/guide/how-cook-roast-beef#

I usually sear the beef first. Just rub herbs and some oil or butter onto outside and seat brown in frying pan and few minutes
Then into oven at 20mins per 500g - 1hr20 for your 2kg. 170/180c

Keep it out of the fridge for an hour then cook it exactly how the label says. Even if you prod it and it's still bloody,get it out and let it rest in foil for 20 mins and it will be perfect.

I always do my meat in the slow cooker, to leave oven space for vegetables etc.

Assuming you have one then Google how long a joint that size needs in the slow cooker and cover it in liquid - water, stock, gravy, wine or a combination. I’d put a few onions, spices etc in as well. About half hour before time is up, get it out and check. I like my beef fairly rare so it’s usually done by then.

Peel off label and follow instructions to the letter. If it says preheat oven preheat it

Put in a lidded dish with a can of bitter, a stock cube and half a pint of water. Cook on 160 for 2.5 hours. Take out 30 mins before you want to eat and put on the carving dish, covered in foil. Bung gravy granules in the cooking liquid for delicious gravy.

https://www.bbcgoodfood.com/recipes/roast-beef-carrots-easy-

https://www.riverford.co.uk/recipes/beef-roasting-guide

its a very lean cut, so it’s prone to drying out and toughening up. Does it have a layer of fat on the other side? do you like it pink or cooked through?

personally I would go for searing the outside and then cooking it lower and slower, and I do use a meat thermometer.

After multiple perfect roast beef dinners at SIL and multiple failed attempts by myself to make beef that is both tender and tasty so I asked for the secret.

It turns out it was steaming the beef, slowly over 3ish hours (depending on the size of the joint) I brown mine in the pan for colour and put in a steamer on the hob, the juices that run into the steaming water are used for gravy as it evaporates the flavour condenses. Just keep an eye on the water level topping us slightly with water from the kettle when needed.

So far I haven't had a dry, tough tasteless lump since I started this method .

Please do NOT slow cook this. A lean beef joint slow.cooked will be awful. I would rub oil all over it, then salt and pepper then whack it into a very hot oven (200 fan or 210 regular) for 10 minutes, then turn the heat down to about 160 fan and cook for no more than 20 minutes per.pound.

Or you could seer it in the outside in a oan then in oven.

Agreed that as it's a lean cut it has a tendency to be dry. For that reason I would personally cook it in the slow cooker or instant pot. Do you have one? If not you can do it in a lidded casserole dish.

Sear all round in black in oil and black pepper roast at 180 for about an hour, check the internal temperature cook bit longer if needed or remove wrap in foil and cover with cloth for twice as long as you cooked it for to tenderise.

This is designed to be cooked quickly and served rare.

If you usually end up with dry and tasteless, is it because you are scared of undercooking/put off by bloody looking juices and end up cooking a bit longer?

I would follow the instructions on the packet but definitely factor in at least 20 minutes of resting time - wrapped in foil and covered with as many tea towels as you have.

Okay, some conflicting info but thank you everyone. I will NOT slow cook it.
Question.
The 20 minutes resting time. The whole thing will be cold by the time it's served!! Won't it?

it's too lean to slow cook. I cooked this the other day and just followed the instructions on the packet and it was delicious.

It will retain the heat.
There is very little fat on the joint so you'll need to baste during cooking.
Salt, pepper it all over. Heat butter in a big frying pan and put the beef in to sear it. Turn it so its all a lovely colour of brown.
The oven would be pre-heated at 180.

Place beef in a roasting dish which has a couple of chunks of onion, chunks of carrots and garlic cloves in the bottom. Place the beef on top of the veg. I'd probably add a couple of tablespoons of red wine or water to the roasting dish which will make steam when roasting. Smear more butter over the top of the beef and cook for 1 hour..remember to once baste during cooking.

Take it out 30 mins before serving and wrap beef in foil. The Juices and veggies can form the gravy. Either blitz it all up with a mixing wand and add more stock or cheat and strain the juices on top of your gravy granules and add water until thick.

No it won’t go cold in twenty mins resting as a whole piece.

Cover it in foil when you take it out and put a few tea towels on top. It will stay nice and warm.

It won't go cold as it's covered in foil and all wrapped up warm in the tea towels.

Just stick it in a preheated oven on about 200 for 20 minutes. The seal in foil and turn heat down to about 100 - 120. Leave for at least a couple of hours or as long as you want - it will gently cook/steam inside the foil and be wonderfully moist.

No, it will have lots of heat in the inside. Just don't let that heat out! It can be rested for longer than 20 mins without harm. A good rest can really improve the texture.

This. The only decent joint of beef I've managed was by cooking it to exact instructions. As people have said, let it get to room temperature first and let it rest after. I usually cover mine in foil until last 20 minutes.

Lean is healthy but can be dry, so baste several times
Or cut a slit then use a wooden spoon handle to shove a hole through it and fill with Herby butter and turn it round a few times.

No. You should actually rest roasted meats for as long as you have cooked them.