Top Rump

I cook it slowly to make sure it is nice and tender, like the last time we had the beef was so difficult, it was horrible!

What temperature to roast on, and for how long? We like to eat around 5/5.30pm.

175C and allow 20 minutes per pound of meat, make sure its covered with foil or a roasting pan lid or it will shrink too common much.A normal size for 4 should take about 90 minutes or so. My advice is to cook in advance and then slice the slices it.Put back tin covered with a little sauce and tin foil to keep moist.Then when everything else is ready, submit it in oven for 20 minutes to get hot again, this way it is cooked through and should not be difficult.

place of paper on your roast beef, then the mark of 3-4 gas check every hour.

Tougher cuts of meat are best if you braise in a liquid rather than roast. And using a braising liquid gives you the possibility to add more flavor and make wonderful juice or sauce!

To braise in oven you will need a deep skillet or roasting pan. A tight lid is useful but if you do not, a couple of sheets of aluminum foil tightly over the top works. Brown roast in a little oil on the stove, let it get nice and dark not only color. The dark crust will add a ton of perfume on the road. Oh And Season roast with salt and pepper before browning.

Next, place your roast pan deep golden. You can use water, broth, broth, wine or a combination as your braising liquid. Add garlic, onions, bay leaf, salt and pepper Season the roast will help during cooking as well. Be a little generous with the seasonings, you're not just flavoring roast, but the water too! You want the braising liquid to come and cover at least half the roast, more is better. Then put the whole thing sealed in the oven at 350F to start for the first hour. Then turn the temperature down to about 275F.

Since you do not tell you how much your roast weighs, it is difficult to say how long to cook. But if it is in the range 5-6 pounds, I'd start around noon. Keep checking about every hour and add liquid to keep the roast covered.

Even if you did not make the sauce for this meal, put all the juices! Drain and you will have wonderful beef broth for another use. You can always pop in the freezer to make soup another day.

And sometimes, I add potatoes, carrots, parsnips last hour, hour and half to make a great meal all in one pot. This is better known as the roast in the region of New England to the United States. You can take all the vegetables and meat in the pan, thicken pan juices for sauce and a good meal for a king! In fact, I do a roast for Sunday dinner today. It is an easy to cook meals and made some great leftovers later in the week!