Rule for Rump Roast cooking per pound

I don't know about any rump roast rules, but whatever you do, don't put any damn shrimp in it.

:good: :good: :good: nice one.....!

For a roast that small, I'd use a slowcooker for maybe 6 hrs.

I never thought to waste a good rump roast, cooking it in the oven, I've always cooked them in a crock pot or slow cooked them on the stove top, just like my granny from Bayou LaFourche. 🙂

Dang....my first one.....better order dominoes as a back up. I thought is was about 1/2 hour for every pound.

Crapola....me thinks I just goofed this up.

Thanks for the comments!!

There you go....get the dominos' shrimp pizza

Dan,
I certainly did. I just took it out for a taste test......tough as nails/shoe leather.

Well it appears my CD eating dog has enough meat for the week.:-(

Chop it up, combine with potatoes and call it hash.

http://www.cooks.com/rec/view/0,1927,149173-240205,00.html

Next one try this.
Cut some slits in it and stuff it with garlic.
Cover it with some salt and pepper and powdered garlic.
Put some vegetable oil in a pot and bring it up in temp.
Put your roast in and quickly brown it on each side.
Add about three cups of water and a half a cup of chopped onions and a tablespoon of Whorechestershershire sauce.
Bring water to a boil, reduce heat and cover, simmer over low heat and turn it every so often.
When your roast is cooked, remove it from the pot and set aside.
Mix about a half cup of water and a tablespoon of corn starch to a sort of pasty substance.
Bring you water back to a boil and let it reduce a bit.
Slowly pour your corn starch water mix in the pot while stirring and bring back to a boil for about a minute.
Slice your roast into serving sizes and return to your gravy.
Simmer on low heat until serving with rice or mashed potatoes.
If you put a plate of that on your head your tongue will beat you to death trying to get to it.

Rule for Rump Roast cooking per pound - JM

Next time use a

then let it go low and slow. The bag will keep basting the meat. About 275° for 3-4 hr's.

I ate a Pizza Hut seafood pizza once, damn thing nearly killed me.
I've only been in a Pizza Hut once since then and that was to tell the mother *&%$#)@ manager that his mother @^#(& seafood, mother ^&#)@*& pizza, almost mother ^#(@! killed me, you mother @#^$er!

I think I told the customers that overheard me to enjoy their meal as I walked out.

Roasting is one method for cooking a standing rump roast, fat side up.
5 to 8 lb roast - 300° - 25 to 30 min/lb

Braising is another method.

My recipe is to place in a bag and marinate in Allegro for at least half a day and place in a Dutch Oven over 1 1/2 inch pile cut vegetables (onion, garlic, celery, carrots) and cook on the stove top slowly for 3hrs until the vegetable are reduced to liquid and the meat will tear apart with a fork.

Now a days, the cooking bag or crock pot has taken place of stove top braising.

Put a roast into a deep cast iron frying pan, add about a tablespoon of bacon grease for flavor, some olive oil then brown all sides. Add a couple of onions and water, cook at a simmer until the meat is tender. Make gravy for the mashed potatoes and get some kind of vegetable. Then enjoy. We don't fry much but do brown and boil often or use the crock pot on week ends, don't like to leave with something cooking in the house for very long.
jud

Mom always cooked roasts in the oven and they were always good and tender.

Let roast get near room temp

Put a little oil in a dutch oven and bring heat up,
Salt and pepper roast
Brown all sides of the roast,

Add about a cup of liquid of your choice (wine, water, beer, broth, etc.),
Add seasoning, herbs, spices of your choice,

Place in oven with lid on,
Cook at 300 degrees for about 35 minutes a pound (may be longer depending on quality of meat),
Keep an eye on the liquid level,
It is done when the meat is fork tender.

About 30-40 minutes before roast is done, add diced carrots, onions, and potatoes.

Put meat and veg in serving dish and use cooking juices to make gravy -

Whisk a couple of tablespoons of flour into juices and bring to boil. Reduce heat and stir until it gets to the consistency you like your gravy.

You can alternatively flour the roast lightly before browning. This will thicken the cooking liquids as it cooks in the oven and eliminate the making of gravy at the end.

Personal preference:
Brown roast, add all ingredients to crock pot and let cook several hours at least.

Have used both your methods to make gravy, preference is after or just to use the juices as gravy but I like the water level to be about 3/4 of the roast height to start so there is plenty of good broth.
jud

Craig . 130 what?

Put in HOT oven already 240C turning every 5 minutes to brown in 20 minutes. Turn oven back to 190C cook so total time around 1/2 hour / lb . Turning only once . Then turn off oven and leave to juice up for 15 minutes before serving.

RADU

A follow up to my goof up

I took the meat and put it in a pan on low simmer. It seemed to be edible to my dog. The mother in law and her visiting daughter had some and complemented on the taste. I dared not order the Domino's pizza....instead had also cooked Lasgna. It seemed to be a hit.....but not as much as the advice on beerleg.

Thanks again.

Now where the hell is my beer;-)

As long as you have to get another roast, get a chuck roast.

More fat, tastes better!