First you need to trim off the extra fat. Season your roast with salt and pepper, garlic and onion powder for flavor! At this temperature, the roast will cook in about four hours, depending on the size of your roast. Now salt and pepper the rest of the roast. For the truly adventurous cooks, you will even try smoking a beef rump roast for smoky beef. Another method for tenderizing the rolled roast is to baste the meat with its own drippings as it cooks. The meat is often sliced and the garlic is placed inside of the cuts. Lay the beef on top of the two onion halves in a roasting tin and roast for 20 mins before turning down to 180c/160c fan/gas 4 and cooking for 1 hr 40 mins. Add 1/2 to one cup of broth or red wine, so that the roast is partially covered. Put the roast in the oven and sear for 20 minutes.
Heat neutral oil in the insert of the instant pot and sautee the rump roast on all sides until browned; Season the fat with salt and pepper and rub in a little flour or mustard powder, if you like. Smoking a briskets rind is simple and quick to do. Medium well meat is done at 140 degrees fahrenheit. Some recipes call for the addition of a beef stock to the roasting. Use a sharp knife to achieve accurate cuts. In a small mixing bowl, combine 3 cloves, roughly chopped garlic, 1 teaspoon coarse sea salt, 1/4 cup olive oil, and freshly cracked ground pepper. Another method for tenderizing the rolled roast is to baste the meat with its own drippings as it cooks. Preheat oven to 275 f. Directions do not use a glass pan for this recipe. Other methods call for the spice to be rubbed against the outside of the roast.
