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Rump Roast question
Posted on 1/21/11 at 11:38 am
Posted on 1/21/11 at 11:38 am
Got a small rump roast. Wife said she likes it better when it comes out almost over done.
My question. Let's say I normally cook the roast at 300 for 1 hour. To get it more over done should I cook it at 350 for an hour; or stay at 300 and cook 2 hours.
IE, should I adjust temp or time?
My question. Let's say I normally cook the roast at 300 for 1 hour. To get it more over done should I cook it at 350 for an hour; or stay at 300 and cook 2 hours.
IE, should I adjust temp or time?
3
Posted on 1/21/11 at 11:39 am to Zach
If you want it to be of the texture to fall apart, I would cook it on 300 and for a longer period of time. You'll be cooking it covered, right?
Posted on 1/21/11 at 11:40 am to Zach
crock pot that sucker, you can't mess it up in there
Posted on 1/21/11 at 11:44 am to Gris Gris
Holy shite, people, he's asking for over cooked. Not falling apart or perfect 
What the hell, do people Actually READ the OP?
Zach, 350 for 2, old boy.
What the hell, do people Actually READ the OP?
Zach, 350 for 2, old boy.
Posted on 1/21/11 at 11:47 am to ChicagoTiger
"Almost overdone, to me, means cooked longer, which with a rump roast results in it starting to fall apart. The timing also depends on how big the roast is. I don't know what "small" means. I generally prepare mine at 30 minutes per pound at 300.
He can broil the thing if he wants it crusty.
He can broil the thing if he wants it crusty.
Posted on 1/21/11 at 12:19 pm to Gris Gris
quote:
You'll be cooking it covered, right?
Yep, tight foil wrap. Gotta have gravy.
Posted on 1/21/11 at 12:20 pm to Covington
quote:
crock pot that sucker, you can't mess it up in there
I've done that. It doesn't have the same carmelization as overcooking in the oven.
You guys are great. I've got 1 for temp and 1 for time.
This post was edited on 1/21/11 at 12:21 pm
Posted on 1/21/11 at 12:39 pm to Zach
if it's the caramelization she wants without the loss of the gravy, sear it before cooking it. I usually put seasoned flour on the outside of mine before I sear, but that's to give the gravy a little body.
You don't really get that caramelization by cooking it covered, even if you cook it longer. However, when you uncover it and the air hits it, it will get darker around the edges and sometimes toward the middle.
I'd still stick with cooking it on 300, though, because going too high simmers the juices and you can lose some of that even when the roast is covered. Of course, you can add some more liquid to what you have to make more of the gravy.
I thought she wanted it overcooked as in "stringy". Sorry about that.
You don't really get that caramelization by cooking it covered, even if you cook it longer. However, when you uncover it and the air hits it, it will get darker around the edges and sometimes toward the middle.
I'd still stick with cooking it on 300, though, because going too high simmers the juices and you can lose some of that even when the roast is covered. Of course, you can add some more liquid to what you have to make more of the gravy.
I thought she wanted it overcooked as in "stringy". Sorry about that.
Posted on 1/21/11 at 12:46 pm to Gris Gris
Thanks. Now that I read your post I think the way I made it that she liked was cooked covered at 300 for gravy. Then I removed the gravy and set aside and put the roast back in for 1/2 hour uncovered for browning.
Posted on 1/21/11 at 12:47 pm to Zach
That's certainly another way to do it if you prefer not to sear it in the pot. I don't wrap mine in foil. I just use a pot with a cover.
Posted on 1/21/11 at 1:42 pm to Gris Gris
Dutch oven. sear it, remove. deglaze and add chopped onions. add 1 cup beef stock. replace roast and cover. into the oven for 1 hour per pound at 325. overdone and great gravy base.
Posted on 1/21/11 at 2:18 pm to Zach
Follow the gris gris, she will lead to the source of her power, and you can tell me later where it is located.
Posted on 1/21/11 at 2:28 pm to Benchwarmer
quote:
1 hour per pound at 325.
quote:
overdone
Understatement of the year
Posted on 1/21/11 at 2:30 pm to CITWTT
quote:
Follow the gris gris, she will lead to the source of her power, and you can tell me later where it is located.
I'm glad to know you recovered from your burrito boondoggle, CW. I sent some positive vibes your way.
Posted on 1/21/11 at 2:50 pm to Gris Gris
I'm voting with GG on this one. Low and slow. And why the heck are you wasting perfectly good foil? Just cover the pot. Plus, browning with a coating of seasoned flour is definitely the way to go for good gravy.
Posted on 1/21/11 at 3:54 pm to GRITSBabe
Well, just finished it.
Gravy came out OK. Not great.
Roast came out very brown but tough.
Will slice thin against the grain and if the wife doesn't like it the dogs will give rave revues.
Sometimes ya win. Sometimes ya lose.
Gravy came out OK. Not great.
Roast came out very brown but tough.
Will slice thin against the grain and if the wife doesn't like it the dogs will give rave revues.
Sometimes ya win. Sometimes ya lose.
Posted on 1/21/11 at 3:57 pm to Zach
How did you end up cooking it and on what temp?
Posted on 1/21/11 at 4:09 pm to Gris Gris
I cooked it at 300 for 2 hours with foil and then removed the gravy. Put it back in at 325 with no foil for 1/2 hour. Then turned oven off and let it coast for 1/2 hour (electric oven).
The look was great...nice and dark brown. But the texture was tough.
The look was great...nice and dark brown. But the texture was tough.
Posted on 1/21/11 at 4:12 pm to Zach
quote:
Gravy came out OK. Not great
don't give up on the gravy. swish the pot with water or beef stock a few extra times to give more. you can always thicken it again with a litte corn starch. definitely slice against grain and lay them back in the warm gravy.
Posted on 1/21/11 at 5:26 pm to Zach
I think the last part of putting it back in on unwrapped is what may have done you in. I don't understand the foil wrapping, though. Do you wrap it tightly? Where does the gravy go?
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