Recipes

[tiamaria]

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.

[RedTop]

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.

[meem120]

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.

[dmod nj]

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

[curlywhitedog]

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

[boby]

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.

[sfnative]

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.

[Nightowlz]

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.

[FranandZoe]

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.

[chips]

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.