Rump Roast

[pippin3]

I have a nice one but the last time I cooked one, it was really tough even though I did it in a baking bag...might have been that I cooked it too long but how do you cook one? Crockpot?
oven, what? Thanks.

[almonds]

I'll also be watching for recipe replies. I've checked various recipes online but I always like hearing about a recipe someone has actually made. My grandmother could make a wicked beef roast but back then when she did it 'cooking' wasn't part of my vocabulary yet.

[wilderness]

I have given up making an oven roast.  It just never comes out like it used to.  No matter what type of roast I make it seems to be tough.  A rump roast I would just sear on all sides and make a pot roast out of it.  I love a cast iron dutch oven on the stove top simmering away all day.  Don't do much in the crock pot.


Bet

[almonds]

Just a thought. If you have a butcher you trust try asking him for recipes, ingredients, cooking methods and he'd probably be thrilled to share his ideas with you. I did that once for some unknown to me cut of meat I wanted to try. He gave me very specific directions and he was spot on. Come to think of it, maybe I should take my own suggestion and visit our friendly butcher for help cooking a rump roast.

[pippin3]

Almonds, if you get suggestions from your butcher on cooking a rump roast, let us know, ok? Thanks.

[bonniebee]

I always cook roasts in my slow cooker. Easiest way is to mix a package of dry onion soup mix with a cup of water in the bottom of your cooking vessel, put the roast on top. Cook on low 7-9 hours. If I don't have soup mix on hand I use dried minced onion (about a tbs) and season the roast with salt and pepper.

[pippin3]

Think I will try that Bonnie...thanks.

[pippin3]

Think I will try that Bonnie...thanks.

[dawdawco]

Hi, This recipe was very popular on TOH.  I have made it many times and it is excellent.  Doris

TO DIE FOR CROCKPOT ROAST

Serves: depends on how big your roast is
Source: Cubbybears (TOH)
Effort: easy
Comments: You do not need to add any additional seasonings to this.

INGREDIENTS:
1 beef roast, large enough to fit in your crockpot
1 pkg. dry Hidden Valley Ranch Dressing Mix
1 pkg. dry brown gravy mix (I use store brand Doris)
1 pkg. dry Italian dressing mix
(I use 1/3 C. liquid Italian salad dressing....cheaper and I always have it Doris)
1/2 c. warm water (I start out with 1 C. as I want more gravy Doris)

INSTRUCTIONS:
Place roast in crockpot. Mix all three envelopes and sprinkle on top of roast. Pour water in the bottom of the crockpot. Cover and cook on low 6-7 hours.
 (If using newer c/p it might be done in about half the time)
Note: Can use half of seasoning packages without jeopardizing the taste. Also you can add more water at end for more gravy.
Be careful using newer crockpots as they cook faster on low than the older ones cooked on high.....don't let it boil dry...Doris

[dawdawco]

Rump roast is my favorite of all roasts.  This is a recipe that I have used for many years with great success.  Rump roast is a tough cut of meat and needs long slow moist cooking.  Doris

RUMP ROAST
3 TO 5 lb. roast.  
5 or 6 cloves of garlic cut in half lengthwise
Rub roast all over w/cut cloves of garlic......cut a few shallow pockets in the fat and slide some of the garlic in the pockets.
Rub roast w/salt and pepper then flour.
I use a 5 qt. cast iron dutch oven but you can use any 5 or 6 qt. heavy pan w/lid.  You can use heavy foil (tucked tight) if you don't have a lid.
Use enough vegetable oil to just cover bottom of pan and brown the roast on all sides. Remove roast and pour off any excess oil.
Pour about 3 to 4 C. **beef broth in pan, put roast back in pan and throw in any remaining garlic and lay 1 large onion cut in thick (1/2 inch) slices on top.
Bring to a boil on stove top then put the lid on and and move to preheated oven @ 325 degrees. *** At altitudes under 3500 ft cook 30 minutes per lb. + 30 minutes.
Check for tenderness and liquid level after 3/4 of the time has passed.  If you plan to add potatoes and carrots add then with about 1 to hour to go.
When done remove to a platter and make gravy.  Slice across the grain.
GRAVY  
You can thicken the remaining broth with 1 or 2 T. flour mixed w/same amount of butter and stirred into broth and cooked for about 3 or 4 minutes.....use small amount first so you don't end up w/paste....can add more if needed.  Check for seasoning and serve. 
**You can use beef bouillon cubes, paste or granules to make the broth or just water.  ***Altitudes above 3500 ft. 1 hr.per lb. +1 hr. + extra liquid.

[posy]

I fixed a beef roast last night for supper. It was a small one not quite 3 lbs. and I put it in the electric roaster at 325 degrees with onion and garlic, black pepper. Added some water and made sure I kept adding more in bottom of roaster as it cooked. It was dark brown on all sides and the liquid was a dark brown with bits of garlic/onion in it. I cooked it from 2 till 5 and it sliced nicely, could cut it with a fork it was so juicy and tender. That is how I cook my beef roasts. Have used Lipton onion soup mix before, too. I had bought this roast out of town when we were there for an appointment. They have very good meat and a large variety of kinds and cuts, too. We always stock up when we go there and put in the freezer. Some times I have had meats from local grocery stores here and it is tough and not worth the bucks you pay. Maybe it is the good meat cutters at this store we go to. They have good cube steaks, too. Here you can't buy a tender cubed steak. Meat is high priced no matter where you go, but I don't mind if I know I am getting good cuts.

I have heard other people say they think steaks, and other beef cuts are tough, unlike the meat of years' ago that was always tender. I fix more casserole dishes than anything else, soups, in the winter time. In summer don't use oven in stove, but I do use my electric roaster, which is also a slow cooker with temp. control from Slow to 500 degrees; works just like regular oven thermometer does.

[carross]

I'm not much of a roast eater, do have them once in a while. I fix them in the oven during cooler weather and in the crock pot in warmer temps. I season with salt and pepper, and put in onion, potatoes and carrots, nothing fancy. Cook slow, I think that is the key.

[annrms]

Are you folks referring to a pot roast or a roast beef (comes out medium rare...) If it's a roast beef you want, we cook it following America's Test Kitchen directions...low temp, rub on the night before....  I'll post it if anyone wants it.

You have to purchase a Choice cut, not a Select.  A choice cut has more marbling.

When I do a pot roast, I also buy a choice cut...chuck.  I used to cook bottom round because that's what my mother used.  Comes out dry because there is very little fat in it.

[dawdawco]

Hi Ann, The two recipes that I posted are pot roasts that need long, slow moist cooking.  The other recipes read much the same with different ingredients.  I also cook a standing rib roast that is seasoned and dry baked and served anywhere from rare to med-well depending on who I am serving it to.  It is a much more expensive piece of meat so I usually serve it for Christmas or for a special occasion.  These days all meat is expensive and I am always on the look out for specials and manager's specials. The menu will be what I pull from the freezer or  what I find on sale.  Have a great day.  Doris

[pippin3]

I don't think the rump roast is a very tender piece of meat but will try it like Dawdawco cooks hers and see.