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Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.

Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes.

Okay, you’ve cooked your rump roast to perfection. But hold up—don’t dive in just yet! Resting the meat is crucial. Let it sit for about 15-20 minutes. This helps redistribute those delicious juices ...

Recommended Cooking Techniques When it comes to cooking rump roast, there are a few methods I swear by. Personally, I’m a huge fan of slow cooking. It really brings out those flavors and makes the ...

An average of 5.0 out of 5 stars from 1 rating An Italian-inspired roast served with slow-cooked tomatoes. Lamb rump (also called chump) is a restaurant favourite thanks to its excellent flavour ...