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Jan 17, 2011 03:56 PM

what to do with a rump roast!?

So.... I am a vegetarian and my boyfriend just came home from the grocery store with a 2.5 pound rump roast. What on earth do we do with it? I don't eat it so I am a little bit uninspired about this one!

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  1. Rump roast is better suited to low and slow braising, a la pot roast. If the meat is Prime grade , it may be tender enough to dry roast to medium rare, but lesser quality cuts are better braised. Rump roast has good flavor. The first link has a short explanation of your cut, photos and nutritional infomation. The epicurious link has a classic time tested pot roast recipe made with rump, and can be easily updated with other root vegetables and seasonings or for a slow cooker, if you have. Lastly, the chow link is a rump roast use discussion, and may be useful for you:

    1. I made a 3.2 pounder in the slow cooker Sunday, came out real tender. Though next time I will use Frank's Hot Sauce to cook it in rather than a can of cream of mushroom soup, the soup is too bland.

      1 Reply
      1. re: redfish62

        Add some fresh mushrooms, fresh thyme and white wine to the "Lutheran Binder". You will be amazed at the flavors. Also, it helps to brown the meat well before you toss it in the crockpot.

      2. Cube the roast, find a chili recipe and prepare it. Store the chili in 1 pint plastic containers which will hold about a bowlful. Each container can be eaten as a lunch by your carnivore boyfriend.

        We save the supermarket plastic containers to use for storage of food in the freezer.

        3 Replies
          1. re: escondido123

            Ha ha I did suggest that! He doesn't know what to do with it either though. We don't have a slow cooker. Do we need one?

            1. re: lkmuller

              No, but a roasting pan and an oven will work.

        1. You will be surprised how much it shrinks. If you don't have a Dutch oven, a thick saucepan with a lid will do, or even a heavy, lidded skillet (in which case you'd cut the roast in half to reduce the height. Preheat well, film the pan with oil, and brown the meat well on all sides.
          Add a pound of sliced or chopped onion, a bay leaf, and 4-5 whole cloves. A couple of cloves of garlic, sliced, couldn't hurt. Add 2 cups of broth, wine or beer if you wish, but that's optional. The meat and onions will produce enough moisture on their own. Turn to low or if using liquid, bring to simmer first, then reduce heat. Cover. Stir every 20-30 min. It's done when the meat is fork-tender. Remove meat and reduce liquid to taste, if necessary. Salt and pepper to taste. If you have Dutch oven you can use stovetop all the way, or put in a low oven for the low-heat cooking. You'll only get about 4 modest portions.

          1. Cube, marinate it, and make kebabs.