Steps

1. Let the Beef Rump Roast sit at room temperature for 30 minutes. (This is the key!) It makes it easier for heat to reach the center of the meat.
   🕒 00:14
2. Generously season both sides of the room-temperature Beef Rump Roast with salt to create a base flavor. (This is the key!) Salt doesn't penetrate easily into the meat, so it's best to use more salt than you think you need on the surface.
   🕒 00:24
3. Thoroughly heat a frying pan until it's smoking. Sear all sides of the Beef Rump Roast seasoned with salt. (This is the key!) If the pan isn't hot enough, the inside of the meat will cook too much before a good sear is achieved.
   🕒 00:48
4. Once browned all over, remove the meat from the frying pan.
   🕒 01:23
5. Place the removed meat in a zip-top bag and thoroughly remove all the air. (This is the key!) Air pockets will prevent heat from transferring effectively, making it difficult to cook the meat evenly.
   🕒 01:31
6. Place the meat in the zip-top bag into the rice cooker pot. Add 800cc of boiling water and 250cc of water. (This is the key!) Using only boiling water would make the temperature too high, so adding water lowers it to the ideal temperature.
   🕒 02:07
7. Ensure the meat is fully submerged, press the 'Keep Warm' button on the rice cooker, and let it sit for 30 minutes.
   🕒 02:28
8. Mix the sauce ingredients. In a bowl, combine 4 tbsp Red Wine, 4 tbsp Soy Sauce, 2 tbsp Vinegar, 1 tbsp Honey, and 1/2 tsp Grated Garlic, and mix well.
   🕒 02:35
9. Grate 1/2 Onion.
   🕒 03:09
10. In the frying pan used for the beef, add the grated Onion and cook over low heat until the moisture evaporates. (This is the key!) If the heat is too high, it will burn, so cook slowly over low heat.
    🕒 03:22
11. Once the onion moisture has evaporated, add the prepared mixed seasonings and cook over medium heat, simmering to evaporate the alcohol.
    🕒 03:37
12. After simmering for a while, turn off the heat and add 10g Butter, letting it melt from the residual heat. (This is the key!) Adding butter at the end adds thickness and rich flavor to the sauce.
    🕒 03:53
13. Remove the roast beef from the rice cooker after it has been kept warm for 30 minutes.
    🕒 04:26
14. Slice the roast beef into bite-sized pieces.
    🕒 04:40
15. Pour the onion sauce over the sliced roast beef to complete the dish.
    🕒 04:45