Does anybody know how a rump roast of beef should be made? I'm not interested in a crock pot method, as I don't have the time. The butcher gave me a piece of suet (fat) to cook with it. Do I roast it covered or uncovered, at what temperature, do I add water to the pan or some oil, how should it be seasoned? It's about 3 1/2 pounds. I like meat between medium rare and well done. Thanks in advance for any input.