topic Re: Roast Beef Question in Recipes

Roast Beef Question

tiamaria — Sun, 05 Jan 2014 18:06:07 GMT

I wanted to make a roast beef with a gravy on the side(not a pot roast) and so I bought a rump roast. I don't make beef very often so I am not real familiar with what cut of meat works with what cooking style. I only usually grill london broil, pan fry/finish in oven filet mignon, or make a pot roast in the oven. That I know how to do but what is the best way to get a piece of meat tender in the oven without drowning it in a gravy like a pot roast? Is a rump roast an ok piece of meat for what I am trying to do? I was just hoping to slice it and drizzle a little gravy make with the drippings. I searched the net and while many people say this cut of meat is fine, many reviews of the recipes conflict and say it is too tough even when sliced against the grain and thin, and that this cut of meat is only good for pot roast.

Re: Roast Beef Question

RedTop — Sun, 05 Jan 2014 18:39:34 GMT

I think a rump roast is fine for what you are trying to do. The suggested cooking method for a rump roast is to braise, or roast, and you definitely want to make sure you do not overcook this cut of meat.

Re: Roast Beef Question

meem120 — Sun, 05 Jan 2014 19:02:51 GMT

No, I don't think a rump roast is good for roast beef. You would do better to buy an eye round roast if you just want to stick it in the oven, slice and add a little gravy over top. Rump roast is better made and served as a pot roast.

Re: Roast Beef Question

dmod nj — Sun, 05 Jan 2014 21:09:48 GMT

Eye round is a good cut for roast beef. I would not use a rump roast. That is better as a pot roast.

Re: Roast Beef Question

curlywhitedog — Sun, 05 Jan 2014 21:17:50 GMT

On 1/5/2014 dmod nj said:
Eye round is a good cut for roast beef. I would not use a rump roast. That is better as a pot roast.

I agree. Rump roast for pot roast, eye round for roast beef.

YOO HOO...waving to dmod nj and wishing her a happy new year.

Maria

Re: Roast Beef Question

boby — Sun, 05 Jan 2014 21:29:06 GMT

A good roast beef is a matter of taste in that some like a lean roast, some like the flavor of a little more fat. Most of my cooking magazines recommend a chuck roast for flavor and the tenderness of that little extra fat.

An eye round is a good cut for a roast, but you have to be careful. It's probably the leanest cut for a roast, so its the easiest one to mess up.

Re: Roast Beef Question

sfnative — Sun, 05 Jan 2014 22:50:05 GMT

If I had a rump roast, I'd plan to get out my slow cooker and process it with vegetables and low sodium stock or broth. If roasted, these tend to be tough; however, if you must roast it, plan to cut across the grain for less chewy and tough bites.

Re: Roast Beef Question

Nightowlz — Mon, 06 Jan 2014 00:43:22 GMT

I love rump roast. We always make it with the in-direct cooking method on the grill or in the Nesco. Cook until it's really pink med. rare or so. If you cook it too done it will be tough. I have never used it for pot roast. I think it makes good roast beef as long as it's not cooked too long. I do agree eye round roast makes some good roast beef.

Re: Roast Beef Question

FranandZoe — Mon, 06 Jan 2014 00:47:43 GMT

I prefer rump roast to any other type. Chuck is too fatty, eye of round too dry. I brown mine very well in a little oil, add about a cup of water then roast at 325 degrees for about a half hour per pound. It's very tender and tastes wonderful. I strain the pan drippings and make gravy. Delish.

Re: Roast Beef Question

chips — Mon, 06 Jan 2014 01:33:38 GMT

I like a roast with some texture and like a rump roast. A chuck roast is too ""soft"" and stringy and the eye of round can be dry. I roast mine like Frannie but use beef broth and make gravy from the dripping. Slice it thin. Wonderful. Let us know how it turned out.

Re: Roast Beef Question

SchoolPsych — Mon, 06 Jan 2014 14:07:28 GMT

A rump roast is great if you do not dry it out! I usually cook it either by using an oven bag or in the crock pot. You cannot go wrong with either method as both will lock in the juices. Don't rush the time! Slow and low is always best with roasts. My tip: add a bottle of beer or some wine, a little garlic, some mustard, maybe chopped tomatoes and/or a little barbeque sauce. sprinkle some brown sugar on top. Your roast will be great and will be melt in your mouth delicious! It will make its own gravy in the cooking bag or crock pot. Add vegetables, such as potatoes, carrots, etc., and you will have a complete meal! Everyone will think you worked really hard, but it's so easy and good. I often add fresh bread or biscuits. Try it! You will be a hero!

Re: Roast Beef Question

cookie5 — Mon, 06 Jan 2014 14:27:33 GMT

I agree with using a chuck roast. They are more flavorful and tender than a rump IMO. I used to use something called a shoulder clod. but haven't seen one in ages.

Re: Roast Beef Question

Irish Rosebud — Mon, 06 Jan 2014 14:46:14 GMT

On 1/5/2014 Frannie said:
I prefer rump roast to any other type. Chuck is too fatty, eye of round too dry. I brown mine very well in a little oil, add about a cup of water then roast at 325 degrees for about a half hour per pound. It's very tender and tastes wonderful. I strain the pan drippings and make gravy. Delish.

This.

Agree with "low and slow" for this cut.

Re: Roast Beef Question

tiamaria — Mon, 06 Jan 2014 15:40:47 GMT

Thank you all for your helpful responses! I am nervous to try to make this rump just as a roast in the oven without adding a good amount of liquid like a pot roast. I have such a picky family and if it turns out tough nobody will eat it. I don't love crockpot pot roast so I think I will do Lynne's recipe for Balsamic Pot Roast only I will do it in the oven. That recipe my family loves so it should be safe. It is rainy here in NJ so it is a good day for the kids and DH to come home to that wonderful smell cooking in the oven! In the meantime, I will pick up an eye round the next time I go to the store for the roast beef and put that on next weeks menu!!!

Re: Roast Beef Question

pattypeep — Mon, 06 Jan 2014 15:51:55 GMT

Just happened to make a pot roast yesterday. I always use a chuck roast, in cooking bag w/ dry Lipton Onion Soup mix sprinkled over baby carrots and small potatoes. Put in a crock pot on low. Depending on the size of the roast, cook for six to eight hours. If you can break it away with a fork, I consider it done.

Re: Roast Beef Question

Nightowlz — Tue, 07 Jan 2014 21:56:47 GMT

On 1/6/2014 tiamaria said:
Thank you all for your helpful responses! I am nervous to try to make this rump just as a roast in the oven without adding a good amount of liquid like a pot roast. I have such a picky family and if it turns out tough nobody will eat it. I don't love crockpot pot roast so I think I will do Lynne's recipe for Balsamic Pot Roast only I will do it in the oven. That recipe my family loves so it should be safe. It is rainy here in NJ so it is a good day for the kids and DH to come home to that wonderful smell cooking in the oven! In the meantime, I will pick up an eye round the next time I go to the store for the roast beef and put that on next weeks menu!!!

tiamaria How did your rump roast turn out?

Re: Roast Beef Question

ahoymate — Tue, 07 Jan 2014 22:01:20 GMT

Boneless top loin or prime rib roast are excellent choices

Re: Roast Beef Question

Mama Mia — Tue, 07 Jan 2014 23:01:27 GMT

On 1/6/2014 twopeas said:
Just happened to make a pot roast yesterday. I always use a chuck roast, in cooking bag w/ dry Lipton Onion Soup mix sprinkled over baby carrots and small potatoes. Put in a crock pot on low. Depending on the size of the roast, cook for six to eight hours. If you can break it away with a fork, I consider it done.

twopeas, this is what I have always done, but I like a chuck with the bone in, and now every store has them boneless. I guess I will have to talk to the butcher. Oh, I throw in a couple of red onions, quartered.

Re: Roast Beef Question

tiamaria — Fri, 10 Jan 2014 18:00:14 GMT

On 1/7/2014 Nightowlz said:
On 1/6/2014 tiamaria said:
Thank you all for your helpful responses! I am nervous to try to make this rump just as a roast in the oven without adding a good amount of liquid like a pot roast. I have such a picky family and if it turns out tough nobody will eat it. I don't love crockpot pot roast so I think I will do Lynne's recipe for Balsamic Pot Roast only I will do it in the oven. That recipe my family loves so it should be safe. It is rainy here in NJ so it is a good day for the kids and DH to come home to that wonderful smell cooking in the oven! In the meantime, I will pick up an eye round the next time I go to the store for the roast beef and put that on next weeks menu!!!

tiamaria How did your rump roast turn out?

Hi Nightowlz!

It came out delicious! I like to make pot roast in the oven rather than in the crock pot. I just get a better result. I have often wondered if I just need a new crock pot! I used the recipe that Lynne posted a few months ago with the balsamic vinegar for the slow cooker. only I did it in the oven. My family loves the gravy more so than the gravy with a canned soup. I like them just the same but if I make what they like then at least I know it will be eaten! I am planning on making a roast beef next week with an eye round.

Re: Roast Beef Question

Lynneuk — Fri, 10 Jan 2014 18:13:48 GMT

Hey tiamaria,

Glad the balsamic pot roast worked out well for you. I am trying to use up everything in my freezer for the new year so I just took a chuck roast out and plan to make that recipe again on Sunday. Can't wait!