Top Rump

[Cantdecidewhich]

I have a 2.5kg joint for tomorrow, should I put it in the slow cooker, slow roast or quick roast it? Any help with timings and best method really appreciated thank you 😊

I think top rump is best roasted quickly at a high temperature, and served rare.
Take it out of the fridge about an hour before cooking so it reaches room temp and cooks more evenly. Don’t remove the fat as it adds flavour and keeps it moist.
Season with a bit of salt, a grinding of black pepper or rub a little English mustard powder into the fat to add a 'crust’ on the meat just before it goes into the oven.
Add a peeled and halved onion and few sprigs of herbs (I use either thyme or rosemary) in the roasting tray to add more flavour to the gravy. The joint should be fat side up.
I cook larger joints on a high heat (200C fan) for the first 20 minutes to let the heat really penetrate the meat and give it a good crust on the outside. Turn down the temperature (to 160C) after 20 minutes and perhaps leave the oven door open for a couple of minutes to help it cool down. For medium rare, I’d say total cooking time of 20 mins per 500g, 25 mins for medium and 30mins for well done.
You don’t need to cover it while it cooks as you want to get a good crust on the outside and foil won’t help with this.
If I’ve got time, I’ll baste it two or three times.
When you finally take it out, leave it covered in foil for 20 mins minimum before carving.

@Fivemoreminutes1 thanks so much for the reply sounds good. I am worried it will be cold by the time I have cooked yorkshire puddings, will it be ok?

It’s a big joint so it will take a while to cool down and if you use a couple of sheets of foil it should last even longer.

@Fivemoreminutes1 thanks so much for your help I will follow your recommendations 😊

I roasted mine yesterday pretty much as @Fivemoreminutes1 suggested except that I had marinated mine overnight with a paste of ground peppercorns, garlic, thyme, scallions stuffing the paste into incisions. Also roasted the joint on a bed of chopped carrots, celery and onions which made for a lovely gravy.

Mine was covered with foil out the oven and left in the top unheated oven for an hour while I got on with the potatoes etc and was still warm at serving.

Beautiful colour and nice flavour but the beef was not as soft as I would like - perhaps because well done instead of rare- medium.

Next year may do a slow cook pot roast beef and hope for really juicy tender beef.