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re: Chuck vs Rump roast
Posted on 2/11/18 at 3:18 pm to Nawlens Gator
Posted on 2/11/18 at 3:18 pm to Nawlens Gator
A roast is pretty hard to mess up. Season well, stuff with garlic, brown, add onions and liquid. Cook in Dutch oven on 350for 3hours. When done thicken the gravy with cornstarch or flour.
1
Posted on 2/11/18 at 7:43 pm to KyrieElaison
quote:
When done thicken the gravy with cornstarch or flour.
Add enough onions and you dont need to thicken with flour or corn starch.
Here is one I did a few weeks ago.
Before
Browned
Cooked
Gravy is like jello. Cant really tell in the picture. It was stuffed and came outgood. Rich, thick gravy.
This post was edited on 2/11/18 at 7:44 pm
Posted on 2/11/18 at 11:05 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.
1)Stuff your roast with cut garlic and cayenne pepper in various locations of the roast.
2)Season the piss out of the outside with salt, black pepper, all season, garlic powder, etc. until you have a nice rub on the outside.
3)Ziploc bag and fridge it overnight
4) Brown it really good on all sides.
5) Remove the roast from the pot and brown your onions and vegetables (bell pepper, celery - whatever else you want to use). Use at least 2 onions to get the gravy thick. Scrape the bottom of the pot to get all the grimes off. Thats the golden ticket for the gravy.
6) Once onions are caramelized put the roast back in the pot and add water until it touches the top of the roast.
7) cover it and simmer for a few hours. Check it every now and then to make sure you still have some water in there. If you have to add, add water. It will cook out.
Once your roast is getting tender, your pot should only have enough water to to touch the middle of the roast and it should be thick. If not cook with the lid off until the gravy thickens like you want.
Taste it and season the gravy some more if it needs it.
I cook everything on the stove that way, but it can be done in the oven.
Posted on 2/12/18 at 8:46 am to Gris Gris
quote:All our roasts are done in a slow cooker. Chuck for cow and butt for pig, or I would just as soon eat something else.
Have you tried a crock pot?
Low and slow will give you a tender roast with good drippings/gravy.
Posted on 2/12/18 at 9:32 am to saintsfan1977
quote:That seems like a LOT of liquid. My roasts always finish with more than started with.
add water until it touches the top of the roast.
Posted on 2/12/18 at 11:24 am to AlxTgr
quote:
All our roasts are done in a slow cooker.
quote:
That seems like a LOT of liquid. My roasts always finish with more than started with.
Slow cookers often have a tighter seal than a pot would and will limit the water lost to evaporation. Meanwhile, the amount of liquid that leaks out of the food into the pot will be about the same as other methods. If the lid is tight enough, less will leave than will come out of the food and your liquid will collect in the pot. Pressure cookers are even worse about this since they're completely sealed during cooking. When I want a pot roast on Wednesday and cook it in my instant pot so I'm done in an hour and a half, I always have to turn the thing on high with the lid off and reduce my gravy down for 10-20 minutes after cooking. If I want a REALLY good roast and I have time, though, I'll cook a pot roast in black iron on the stove or in the oven and I constantly have to check it and add water as steam escapes while the roast simmers for hours on end.
This post was edited on 2/12/18 at 11:28 am
Posted on 2/12/18 at 11:34 am to TigerstuckinMS
Posted on 2/12/18 at 2:17 pm to Ice Cream Sammich
i'll take chuckkkkk allllllllllllll day. Rump for soup
Posted on 2/12/18 at 2:17 pm to tigerdup07
quote:
how in the hell would anyone think that rump is more tender?
that's crazy.
maybe more lean but not more tender.
agreed, idk how anyone with cooking experience makes such a claim
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