Dredging a Rump Roast in Flour

The rich, dark crust that forms when beef is browned is caused by the Maillard reaction. During this process, heat activates proteins on the surface of the meat, causing them to combine with the natural sugars present. This results in a deep, crisp, brown crust on the outside of the meat and also enhances its flavor. This reaction can happen without adding flour, but that extra layer can add flavor as well as helping to thicken the drippings into a succulent gravy as the rump roast cooks.

Things You'll Need

  • Paper towels
  • Olive oil
  • Salt
  • Pepper
  • Shallow dish
  • Seasonings

Instructions

  1. Rinse the rump roast in cool water and pat it dry with paper towels. Let it come to room temperature, but don’t let it sit on the counter for more than 60 minutes.

  2. Massage a bit of olive oil into the roast, covering it with a thin film on all sides. This adds flavor and helps the flour adhere to the meat.

  3. Pour 1/2 to 3/4 inch of flour into a wide, shallow bowl such as a pie plate. Season the flour with salt, pepper and whatever other seasonings you prefer or your recipe calls for.

  4. Place the rump roast in the flour and roll it around to coat all sides. Pat the flour gently into the meat to help it stick.

  5. Shake the excess flour off the roast and continue with your recipe.

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