A follow up to my goof up
Hopefully the beer is in the fridge! Learn to love the slowcooker with beef roasts. I did a 4.5 lb corned-beef brisket on St. Patty's day in around 6 hrs w/ a crock pot. Carrots & onions went in, with enough water (beer, wine, whiskey work too) to cover the roast, and there wasn't much left over that night! Other methods may cook faster, but you def. don't want to dry that roast out.
A follow up to my goof up
I never buy rump roast because they are usually tough no matter what I do.
But I will buy a beef shoulder roast or two, 2.5 - 3 lbs., or a couple of chuck roasts depending on what I plan to do with the cooked roast.
I have a heavy bottom stainless wok pot with a heavy glass lid. I cook the meat in the oven but I pre-heat the oven to 350° as I am browning the roasts in a little oil in the heated pot on the stove top. I do this mainly to get the heat going in the pot quickly.
After I have turned the meat after browning the first side, I pour a couple of tablespoons of Worchestershire sauce over the meat, then a dusting of garlic powder, black pepper and paprika and a tablespoon or so of salt depending on the size of the roasts.
I then put the lid on the pot and move it to the pre-heated oven. I set the timer for 30 minutes, after which I reduce the cooking temperature to 250°. I usually start this when I go home for lunch and reduce the temperature as I am heading back to the office. I let it cook on that low temperature until I get home from work.
The heavy lid on the pot and the relatively low temperature holds all the moisture in and I have plenty of drippings for great gravy. I have found that eating beef cooked at high temperatures gives me incredible heartburn but this lower temperature does not have the effect.
After I remove the roast from the oven, I take the meat out of the pot and set it aside to rest before slicing. The juices make a great gravy - almost the best part.
Rhubarb
A trick my dad taught me. Throw a half dozen or so stalks of rhubard in the dutch oven to cook with the roast. Doesn't change anything flavor wise, but the acids will tenderize even the toughest roast.
-JD-
