Looking for Easy Recipe for Rump Roast

[taxlady]

Originally Posted by CWS4322

I figured that!

I don't think I've seen a nicely marbled rump roast at the store, at least not for several decades.

[Chief Longwind Of The North]

If I recall, rump roast is from the bottom round. It is well exercised, has good beef flavor, and can be as chewy as a leather belt. That being said, it lends itself well to slow, and low braising, or cooking in a slow cooker. But it can also be roasted as craigC suggested. But to make it tender enough to eat, it must be sliced against the grain, in deli-thin slices, as for a sandwich.
What I would do would be to pre-slice the roast into 1/8 inch slices, Lightly salt the slices, place them into a pressure cooker (slow cooker is also and option), cover with just enough water to immerse the meat, add sliced mushrooms, and sliced onion. Then cover, bring up to pressure (about 11 lbs. should be right) and cook for 30 minutes. Remove the pressure from the PC, remove the lid, and place the meat onto a platter. Make gravy from the pan juices. Sever as open-faced beef sandwiches, or with smashed spuds.

Seeeeeeya; Chief Longwind of the North

[taxlady]

Chief, thanks for the idea, but that's a lot of work, and I am simply not up to it at the moment. I also don't own a pressure cooker.

This particular rump roast is nicely marbled, free range beef. I am probably going to try dry roasting, since CWS had good luck with that and this roast is from the same critter, Conrad.

[Whiskadoodle]

[QUOTE=taxlady;1414800] This particular rump roast is nicely marbled, free range beef. I am probably going to try dry roasting, since CWS had good luck with that and this roast is from the same critter, Conrad.[/QUOTE]


Here I am using my Etch - A - Sketch search method Google AND Bing trying to find what a Conrad roast beast is, and for once, neither is giving away its secret info

The last time I made a roast, I think it was an eye of round, not a pot roast, put on a rack in a roasting pan, after rubbing it with Worcestershire sauce, insert some garlic clove slivers, plenty of cracked black pepper, and snipped rosemary ( use dry if fresh isn't available. I think a splash of wine would have been good, but I don't usually have any, so I did not do this. It roasted to about 140 F / still a little pink, you may want to roast longer, so bake at 325 and about 25 minutes / pound until done. Maybe lob off part of it sooner and remove from oven, if you like it a bit more rare, and Hubs likes his well done.

[CWS4322]

Originally Posted by taxlady

I don't think I've seen a nicely marbled rump roast at the store, at least not for several decades.

Conrad has spoilt me.

[taxlady]

Originally Posted by CWS4322

Conrad has spoilt me.

Yup, lovely meat. We'll have to do that again, but not quite yet. Maybe we'll get another one who has a name.

[Cooking Goddess]

Originally Posted by taxlady

...this roast is from the same critter, Conrad.

Originally Posted by Whiskadoodle

Here I am using my Etch - A - Sketch search method Google AND Bing trying to find what a Conrad roast beast is, and for once, neither is giving away its secret info ...

Same here, Whisk! Taxy, next time you name your steer, could you please introduce us properly to your entree?

[licia]

My sister makes a really good roast beef. She browns it on all sides in a bit of oil then puts it in the slow cooker with only a package of onion soup and soy sauce. Cook to desired temperature. There is enough juice from the roast to make au jus, or thicken for gravy.

[taxlady]

Originally Posted by Cooking Goddess

Same here, Whisk! Taxy, next time you name your steer, could you please introduce us properly to your entree?

I think that CWS and I did introduce Conrad last summer when we bought half of him. We didn't name him. The people who raised him did. He wasn't a steer. He was a young bull.

[taxlady]

Originally Posted by licia

My sister makes a really good roast beef. She browns it on all sides in a bit of oil then puts it in the slow cooker with only a package of onion soup and soy sauce. Cook to desired temperature. There is enough juice from the roast to make au jus, or thicken for gravy.

Are you saying that she dry roasts in the slow cooker? Would have never thought of that.