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Rump Roast
Posted on 8/28/20 at 12:55 pm
Posted on 8/28/20 at 12:55 pm
Winn Dixie has Rump Roast for $1.99@LB. I need some advice since the last time I cook one it came out tough.
I want to cook it in the oven or would the grill be better.
What temp for oven and what internal temp should I go by?
Please add any tips or tricks to make it come less tough.
Edit: The Roast is a little 4LBs
I want to cook it in the oven or would the grill be better.
What temp for oven and what internal temp should I go by?
Please add any tips or tricks to make it come less tough.
Edit: The Roast is a little 4LBs
This post was edited on 8/28/20 at 12:56 pm
8
Posted on 8/28/20 at 1:02 pm to Athis
It's really hard to get a rump roast to come out tender since it is such a lean piece of meat. I usually just cut them up for stew/soup and chili meat in cubes so it cooks a long time to tenderize.
If I roast it, I'll cook it to no more than medium rare, let it rest for half hour or so and then very thinly slice it and add it to a brown gravy. That way it will get more tender being thinly sliced and in a gravy. Eat that over rice or mashed potatoes or use it to make roast beef sandwiches.
Use a meat thermometer to gauge internal temperatures is the best way to not let it cook too long.
If I roast it, I'll cook it to no more than medium rare, let it rest for half hour or so and then very thinly slice it and add it to a brown gravy. That way it will get more tender being thinly sliced and in a gravy. Eat that over rice or mashed potatoes or use it to make roast beef sandwiches.
Use a meat thermometer to gauge internal temperatures is the best way to not let it cook too long.
Posted on 8/28/20 at 1:44 pm to Athis
Damn I paid 3.99# for the rump roast there yesterday...
Posted on 8/28/20 at 2:08 pm to Tadey
quote:
Damn I paid 3.99# for the rump roast there yesterday...
It's part of their sale they have Fri-Sun. Look on the internet for their ad it comes out on Tuesdays.
Posted on 8/28/20 at 2:14 pm to Athis
I just cook that sucker till it's falling apart.
About halfway through the cook when it can still be handled, I take it out and I slice it about a half-inch thick. Put it back in the gravy.
It's the way my family likes it.
It's more of a debris like consistency.
About halfway through the cook when it can still be handled, I take it out and I slice it about a half-inch thick. Put it back in the gravy.
It's the way my family likes it.
It's more of a debris like consistency.
Posted on 8/28/20 at 2:25 pm to SmokedBrisket2018
quote:
I just cook that sucker till it's falling apart
Same. Sear the hell out of it in a deep pot then braise for several hours until tender. Use some of the remaining liquid for a gravy. Serve everything over rice.
Posted on 8/28/20 at 2:40 pm to Athis
Dry brine it. Liberally apply salt and seasoning to the outside and let sit in fridge overnight.
I've been using sous vide for rump roast. It comes out great.
Sous vide at 145 for ~8 hours, sear and slice thin to serve. Take sous vide liquid and add to pan used to sear, bring down almost dry and it will start to brown. Once darkened to preference, bring back up with water or stock.
The meat comes out tender and firm, the gravy bursts with flavor.
For a traditional cajun roast with a grease gravy
Salt, pepper, garlic (better if dry brined overnight) then sear. Roast in dutch oven until about 140-145 internal, about 2 hours. Pull out, rest, and slice thin. The gravy shouldn't need much if any work.
I've been using sous vide for rump roast. It comes out great.
Sous vide at 145 for ~8 hours, sear and slice thin to serve. Take sous vide liquid and add to pan used to sear, bring down almost dry and it will start to brown. Once darkened to preference, bring back up with water or stock.
The meat comes out tender and firm, the gravy bursts with flavor.
For a traditional cajun roast with a grease gravy
Salt, pepper, garlic (better if dry brined overnight) then sear. Roast in dutch oven until about 140-145 internal, about 2 hours. Pull out, rest, and slice thin. The gravy shouldn't need much if any work.
Posted on 8/28/20 at 3:01 pm to Athis
Yeah just a rookie mistake on my part. I was there and I saw it on sale so i bought some. Didn't even think about it.
Posted on 8/28/20 at 3:55 pm to Athis
We just did a Mississippi Roast with a rump roast. It came out great! Tis was my first time doing a Miss. Roast, odd combination a of in ingredients but all works together.
Posted on 8/28/20 at 4:28 pm to Athis
on a wire rack on a sheet pan rub your roast with olive oil, with the fat side up liberally rub with salt, pepper, granulated garlic, onion powder, and any generic "Italian seasoning" i like walmarts, but krogers is good too. preheat your oven to 400 degrees, put about a quarter inch of red wine in your sheet pan(this gets you a head start on your drippings for gravy).
cook 20 minutes at 400 and then reduce your oven temp to 275 and cook til the internal temp is 135 degrees.
remove from oven and let rest covered in foil.
the end pieces will be medium and the center will be medium rare and remember to slice thin and against the grain.
cook 20 minutes at 400 and then reduce your oven temp to 275 and cook til the internal temp is 135 degrees.
remove from oven and let rest covered in foil.
the end pieces will be medium and the center will be medium rare and remember to slice thin and against the grain.
Posted on 8/28/20 at 7:57 pm to Athis
Try making Rouladen with it. My mother in law is German and it has become one of my favorite meals
Posted on 8/29/20 at 12:11 am to Athis
I love a rump roast and have never had an issue with it coming out tender. I braise, covered in the oven. Makes great gravy.
Posted on 8/29/20 at 9:03 pm to Dav
quote:
Same. Sear the hell out of it in a deep pot then braise for several hours until tender. Use some of the remaining liquid for a gravy. Serve everything over rice.
Mom, is that you?
Posted on 8/29/20 at 9:13 pm to Gris Gris
quote:
I love a rump roast and have never had an issue with it coming out tender
I'm not singling you out, but is there any benefit to the rump roast beyond price? I always grab a chuck roast. Does it taste better?
Posted on 8/29/20 at 11:27 pm to Btrtigerfan
This was one of my mom's favorite things to cook on sunday...man it was good...roast beef cooked medium rare with rice and gravy and peas...then a roast beef poboy on monday...may my mom rest in peace....but I sure do miss her cooking
This post was edited on 8/29/20 at 11:46 pm
Posted on 8/30/20 at 7:28 am to tigers1956
quote:
and peas.
And they better be LeSueur Very young small sweet Peas.
Not those old marble sized peas we were served in the school cafeteria.
Posted on 8/30/20 at 7:29 am to unclejhim
We just did a Mississippi Roast with a rump roast. It came out great! Tis was my first time doing a Miss. Roast, odd combination a of in ingredients but all works together
That's the way I cook rump roast: Mississippi Roast
1. Sear the roast (3-4 lb.) , but it's not necessary - I do sometimes stuff a few cloves of garlic in the roast at random, but lately I don't bother with searing the roast
2. Season with salt and pepper and dust with flour- go easy with the salt as the seasoning packets have a lot of salt in them
3. Put roast in a slow cooker. Sprinkle 1 (10oz.) packet Hidden Valley Ranch Dressing Mix (dry) over the top of meat, followed by 1 (1oz) packet au jus gravy mix (dry)
4. Add 1 stick (4 oz.) butter cut into pats on top of meat
5. Put about 10 pepperoncini pepppers on top of meat and drip some of the juice on the meat
6. Cook on LOW for 7 to 8 hours or until tender
7. Skim off fat before serving.
I've served it with mashed potatoes, rice, egg noodles, or just alone on a slice of bread with Blue Plate Mayo and dill pickle slices - You talk about good!
That's the way I cook rump roast: Mississippi Roast
1. Sear the roast (3-4 lb.) , but it's not necessary - I do sometimes stuff a few cloves of garlic in the roast at random, but lately I don't bother with searing the roast
2. Season with salt and pepper and dust with flour- go easy with the salt as the seasoning packets have a lot of salt in them
3. Put roast in a slow cooker. Sprinkle 1 (10oz.) packet Hidden Valley Ranch Dressing Mix (dry) over the top of meat, followed by 1 (1oz) packet au jus gravy mix (dry)
4. Add 1 stick (4 oz.) butter cut into pats on top of meat
5. Put about 10 pepperoncini pepppers on top of meat and drip some of the juice on the meat
6. Cook on LOW for 7 to 8 hours or until tender
7. Skim off fat before serving.
I've served it with mashed potatoes, rice, egg noodles, or just alone on a slice of bread with Blue Plate Mayo and dill pickle slices - You talk about good!
This post was edited on 8/30/20 at 8:23 am
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