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Started By
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Chuck vs Rump roast
Posted on 2/10/18 at 1:51 pm
Posted on 2/10/18 at 1:51 pm
I normally use Chuck for my pot roast because Sams carries it and its cheap for Choice. Rouses has Rump Choice on sale for $2.98lb. I Googled the differences and actually found one opinion that Rump is more tender than Chuck. I thought the opposite. Opinions?
11
Posted on 2/10/18 at 2:04 pm to Ice Cream Sammich
I prefer rump. I find it more tender and more flavorful.
Posted on 2/10/18 at 2:07 pm to Ice Cream Sammich
I use both, but more often than not, I use a rump. Sam's carries some very good cuts. I think they're labeled bottom round.
Posted on 2/10/18 at 2:10 pm to Ice Cream Sammich
I really enjoy the thick fat from chuck. It cooks all afternoon and the fat breaks down and blends with red wine to make really flavorful gravy. Or when you bite in and get a piece of flaky chuck with a gelatinous blob that melts in your mouth 
The only rump I see sold at my local groceries already has all the delicious fat trimmed off.
The only rump I see sold at my local groceries already has all the delicious fat trimmed off. Posted on 2/10/18 at 2:58 pm to Ice Cream Sammich
Chuck.
Posted on 2/10/18 at 3:13 pm to Ice Cream Sammich
how in the hell would anyone think that rump is more tender?
that's crazy.
maybe more lean but not more tender.
that's crazy.
maybe more lean but not more tender.
Posted on 2/10/18 at 3:33 pm to tigerdup07
Yeah never known it to be more tender. I’ll eat either.
Posted on 2/10/18 at 3:38 pm to Ice Cream Sammich
Chuck. Every single time. Any time I’ve had rump it’s been not nearly as tender or juicy.
Posted on 2/10/18 at 4:12 pm to Ice Cream Sammich
Chuck
Posted on 2/10/18 at 5:27 pm to tiger rag 93
quote:
Chuck. Every single time.
Posted on 2/10/18 at 7:41 pm to Ice Cream Sammich
They both have certain advantages. Chuck just shreds (not slices) when cooked. Is very tender but more fatty. Rump slices well and is also tender. Makes a great Sunday roast with rice and gravy.
Posted on 2/10/18 at 7:47 pm to KyrieElaison
^^^ This - I cook chuck roast in a crock pot and shred/cut it up. I cook rump roast in a cast iron dutch oven on top of the stove and slice it.
Posted on 2/10/18 at 8:07 pm to weadjust
I cook my roast for po boys by using chuck for the debris and gravy and rump for the slices
This post was edited on 2/10/18 at 8:09 pm
Posted on 2/10/18 at 8:48 pm to KyrieElaison
quote:
They both have certain advantages. Chuck just shreds (not slices) when cooked. Is very tender but more fatty. Rump slices well and is also tender. Makes a great Sunday roast with rice and gravy.
That's my take, too. If I'm going for Yankee pot roast with root vegetables in a thick gravy, I want chuck. If I want a Cajun pot roast with rice and gravy, I want rump.
Posted on 2/10/18 at 9:15 pm to Ice Cream Sammich
Chuck roast it is. Tried and true.
Now, trying to learn how to incorporate a red wine glaze into it. Thinking a simple reduction with stock and letting it cook in the same pot for a few hours.
Now, trying to learn how to incorporate a red wine glaze into it. Thinking a simple reduction with stock and letting it cook in the same pot for a few hours.
Posted on 2/11/18 at 6:00 am to Ice Cream Sammich
quote:
Now, trying to learn how to incorporate a red wine glaze into it.
Get some red wine and pour it in the pot. Careful, it can be tricky.
Posted on 2/11/18 at 12:49 pm to Ice Cream Sammich
I'd love to be able to cook any roast from the rear of a cow and make it worth eating. I just cannot.
Posted on 2/11/18 at 1:27 pm to AlxTgr
This thread inspired me to cook a roast. About 6lb chuck. Kind of a hybrid Mississippi/Coonass roast. Should be ready at dark
This post was edited on 2/11/18 at 1:29 pm
Posted on 2/11/18 at 1:37 pm to AlxTgr
quote:
I'd love to be able to cook any roast from the rear of a cow and make it worth eating. I just cannot.
Have you tried a crock pot?
Low and slow will give you a tender roast with good drippings/gravy.
Posted on 2/11/18 at 1:53 pm to Gris Gris
A 48 blade Jaccard mechanical meat tenderizer works great for tenderizing a rump roast (and other meats).
My favorite roast is chuck. I sear it and cook for an hour or son in the pressure cooker. The 15 psig steam at 250 F makes that roast very tender.
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