Help with beef bottom round rump roast

Thanks for the recipe Al Dante - maybe I should have clarified - want to make a basic roast and rice and gravy. I know my Mom used to do it in the oven and when it was done add water to the drippings then thicken to make a gravy. I just need help with the time and temp and any possible recomrndations for a tender roast and a good gravy.

Appreciate the tips.

I'm used to that method as well but usually brown the outside of it really well before the crock pot


And I'll throw some Lipton onion soup mix in there too

I use a seasoned flour on the roast and brown it in a bit of peanut oil. Toward the end of browning, I sprinkle a bit more flour into the pot and let that brown. I don't use salt in the flour, though.

I use about 1/2 cup water per pound and put it in a measuring cup, adding some Better Than Bouillon (that's why I don't add salt to the flour)and about a T of tomato paste. I heat that until simmering in the microwave and stir. When the roast is browned, I add the liquid to the pot and deglaze all the bits stuck to the bottom and the flour. My gravy isn't thick, but it has body. You can make yours as thick as you want by adding more flour to the pot, if you wish.

I bake it, covered, on about 250-275 for at least 30 minutes per pound and usually a little longer. For tender roast like that, you have to overcook, basically. Just depends on the texture you want. "Fall apart" roast has to overcook. Check the texture after 30 minutes per pound.

Taste the gravy for seasoning and remove any excess oil and you're done. I prefer to do it this way rather than having to make gravy after the roast is done and I like the flour to have had the raw flavor cooked out by some browning.

The darker the flour, the darker the gravy, but this is the only thing for which I use Kitchen Bouquet since I don't want the flour too dark for my roast. I'll put 1/2 to 1 t of KB in the liquid mixture sometimes.

I use granulated onion and garlic in the seasoned flour mixture with black pepper, usually, or sometimes white pepper. You can add chopped onions, garlic or whatever is your preference. The gravy always tastes great. I could eat it like soup over rice and sometimes, I do.

Do what Gris Gris said but next time buy a chuck roast in lieu of a rump roast. More fat, flavor and stays much more moist.

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Keep trying it until you get close to your Mom's. Experiment a bit. It will all be good and good enough for poboys or sandwiches. Mine is based o. My grandmother's and Mom's version. There are lots of ways to do it. I did a crock pot version not long ago pretty much the way I normally do it except in the crock pot rather than the oven. It was great. Juices seep out slowly and the meat was very tender. I'll do it again.