Cook top rump roast beef perfectly every time

The top rump roast beef joint can be difficult to cook. It doesn't have a lot of fat so it takes a little guesswork to get it right. I show you how to take the guesswork out of it with a secret weapon: a probe thermometer.

Sounds fancy? They're very inexpensive and will make your meat cookery perfect.

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Table of Contents:
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0:00 - Intro
1:58 - Where does top rump come from?
2:14 - Preparing to roast beef
4:35 - Top rump roast beef cooking times
4:45 - Testing temperature
6:08 - Carving beef
7:20 - Tasting and wrap-up

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[BigSpud]

I hope this recipe helps you out! Please leave a comment how this worked out for you.

[alicelawson]

Such a simple recipe and the result is great. The oyster sauce idea is unusual, and it works out really well. I appreciate your laid-back style, which keeps me calm while cooking. Thank you Gary!!

[jp-umfr]

From my own experience this is the best video of roasting beef on YouTube. I don't say that lightly. It's a pretty average cut of beef but all joints now are far too lean. It's the fat that gives beef it's texture and taste. It's needed during cooking, you don't have to eat it. Long gone are the days of dripping sandwiches, I'm not sure what stuff they strap to these joints but it dosnt' make dripping. I bought my cooker, a Cannon, in 1967, we've grown old together, it's in better nick than me. Spot on video Gary, proper mustard - well done that man. Regards.

[gaylekemper]

I always brown it first, and seems like when I get it to pink, it is tough, 2 hours or more is really tender but it is well done.

[Katya-zjni]

Looks gorgeous! I just got 2KGs at a really good price from an online butcher and it’s arriving tomorrow. There’ll be plenty to enjoy and some to freeze for my son . Thanks for that glaze recipe, I must try that ❤️

[nancyjohnson]

I just learned from another video it is so nice to score the fat criss cross on the top before you added
the seasonings so it could render as it's cooking. So much more flavor. I like more of a dry rub myself.
Penzeys Kosher Style Flake Salt, pepper, Lawry's Seasoned Salt, Penzeys Shallot Pepper, (I never looked
at the label before and just assumed shallots and pepper, but come to find out there is coarse salt,
Tellicherry black pepper, purple shallots, French tarragon, and powdered bay leaves in this seasoning!)
So delicious and one of my favorite seasonings. Then I add some of Penzeys Roasted Garlic, it's like an
amazing garlic powder. Lastly I add Kent Rollins Seasoning Original another favorite of mine. I use an
avocado oil then slather the rub on thickly. Cooked it just the way you did and the flavors were incredible.
Very very juicy and tender. My husband loved it too, I can't wait to make this again as this was just as
delicious as a Tri-Tip! Thanks for sharing your video.

[UnitedWeStand-]

I'll try the sauce. But not the method. I always use onion slices as a trivet. And then I use my roasting pan tightly covered. Makes it tender.

[PaulMoody]

Hi Gary, if the weight of the beef is around 700g, how long would suggest total cooking time in the oven would be? Many thanks

[michaelbenenson]

ENJOYED YOUR CLARITY AND THE END ROASTED PRODUCT! TA

[TheEssexSpurs]

I'm using this tutorial tonight for tomorrow's first roast of the year.I will let you know the results!

[Roy-tsnv]

Wouldn't cooking it this way lead to a really tough cut of meat? I thought with top rump you were supposed to cook it slowly at a low temperature?

[johnjay]

Hi Gary, looks just how I'd like to get my beef to look. I have a fan assisted oven should I reduce the time or the cooking temperature to achieve the same result? Obviously using the thermometer as confirmation. Thanks in advance.

[superbug]

I would not have considered oyster sauce. But of course now I'll have to try it. Good video.

[Diana-xmdm]

Is this the same cut as eye of round roast? I've made roast beef with eye of round. I season mine with Montreal Steak Spice. Then, roast it on 450F for 9 minutes per pound then turn off the oven and don't open the oven door for 2 hours. This seems a whole lot easier and it looks delish! Thanks for sharing.

[meldahspeight]

Never watched it all once ge started with his oyster sauce l just wanted a basic roast recipe.

[LASHH]

Sound advice, cooking a weird shaped Lidl rump in a bit, will let you know how it goes. Might have to invest in one of those thermometers

[douglasachaiba]

Good day. 2 questions.
Firstly, if you use the oyster sauce, you don't have to season with salt? I usually use large grain sea salt. If you use salt and oyster sauce would it be too salty or do I have to choose one?
Also when you put up the cooking times. Is it 20mins roast and then the times you had below as additional time or is that that the total overall time? Thanks.
I want mine medium rare. Will probably be using a 5lb rump roast.

[monkey]

What temper5and how long typically would it tske

[teawtamarah]

Mines pink on the sides but white in the middle! I assume that isn't cooked

[scousesurvivor]

it looks beautifully cooked. Iam cooking top rump today in a fan oven medium rare I hope. Wight is 950g
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