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!
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:
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.
You can make Italian beef. Rub the roast with a packet of dry onion soup mix and plenty of italian seasoning and crushed red pepper. Roast in a low oven for about 6 hours.
I'd throw it into one of those cooking bags with wine or beer, onions, dry onion soup and potatoes and cook according to directions on bag box. Very little work for you and rethink this boyfriend.
I cooked one just the other day. I hadn't cooked one in years. I used Cook's Illustrated's recipe for eye of round. I heavily salted it and wrapped it in plastic 24 hours earlier than I cooked it. When I got ready to cook it, I put pepper and garlic powder on it and seared all sides. I put it in a 225 degree oven, fat side up. I cooked it until it hit 135 degrees on a digital thermometer, and turned off the oven. I let it sit in there for another hour. It took a total of about 3.5 hours, I think. The temperature rose to about 145 degrees. It was pretty good. It was angus. I don't think I would do that with a select grade roast. The advantage a rump roast offers is that it is great for sandwiches after. I really like open face hot beef sandwiches with gravy. In fact, that is the whole reason I cooked a rump roast.
They can be braised but they aren't the perfect roast for braising either, chuck is.
I disagree with almost all of the suggestions here (except Italian Beef and roast beef).
IMO Rump roast is a bad cut for almost all applications, including braising and kebabing. Ugh I hate when I go to a party and end up with rump kebobs in my mouth. Hahah :)
The following are my personal favorite uses for rump (aka any round meat)
1. Roast beef. The method hank mentioned above is awesome but there are other ways to cook a roast beef too...i love it slightly thick-sliced for dinner or thin sliced for lunch meat. Don't slice too thick because it makes the meat tougher...
2. Thin sliced marinated and cooked - like a cheesesteak/bulgogi application. The meat will still be tough but the thinness of the slices will make it seem more tender.
3. Raw. Tartar, would be the best but carpaccio would work too. I'm personally a sucker for yookwhe, Korean beef tartar.
So it was a success! I salted and peppered and dipped it into some flour before I browned each side. I then sauteed some onions and garlic and put everything into a roasting pan with some chicken broth, some potatoes, and some carrots. It was pretty good (so he says!) and he sliced it really thinly to make sandwiches with today too. Thanks for all the help!
I prefer to do it with my Crockpot. Use a good piece of beef bottom of the round (or whatever)...about 3 pounds, more or less. Give that piece a good rub-down with salt and pepper and brown on all sides in bacon fat & olive oil in a pot on stove-top. Put your peeled carrots, onions (pearl onions are also nice), garlic cloves, celery stalks with some of the green leaves attached onto the bottom of the Crockpot. Also, I have used small unpeeled potatoes (Youkon Gold, or red). Could also use parsnips or turnips, if desired.
The vegetables serve as a bed for the pot roast, so place the browned meat on top of the vegies. Sprinkle an envelope of Lipton's Onion Soup mix over the meat. Add a can of beef broth, and/or a can of cream of mushroom soup, or cream of celery soup. Cover the Crockpot, set on high and you can forget it for the next 7 or 8 hours! At times I add some sauteed mushrooms at the very end.
This will make a whole lot of liquid, so during the last half hour (or so) of cooking, I ladel out some into a small sauce pan and add enough AP flour (also seasonings) to thicken all of the juices in the Crockpot. Return this mixture back into Crockpot. You will have losts of gravy for reheating the meat for subsequent meals, and for mashed potatoes. I use some of that left over gravy by adding to tomato sauce when we have a saghetti meal....turns tomato sauce into a delicious meat flavored sauce.
Anything left over can be frozen.
I love rump roasts!!!! I also cook them in my crock pot. I cooked 2 the other night and got 3 meals out of them. First, I cooked them until tender then shredded it. I made got beef and Swiss sandwiches. Then I took the left over meat and juice and thickened it and did open face beef with potatoes and bread, last I took the gravy and meat and mixed in sour cream and served that over egg noodles, ad stroganoff. This time I'm doing chili, beef enchiladas and that's it so far, lol. Good luck!!!
How long are you cooking the rump roast in the slow cooker? I put on at 9am this morning and it was 195 degrees by 2pm. My husband says it is hard a s a rock but the thermometer says 165. I am at wokr so I dont know how it looks. But I dont know if its is overdone and hard. Or it is not done enough. What should I do?
I know you cooked the thing about three years ago, but for future reference, my very favorite thing to do with a rump roast is the following. It turns out perfectly medium rare every time and the garlic permeates the whole thing and it's just delicious. The presentation is gorgeous. This recipe is impressive and couldn't be easier.
Perfect Garlic Roast Beef
1 rump roast
3 - 5 cloves garlic
Dried herbs de provence (or whatever blend you like)
Red pepper flakes
Preheat the oven to 500 degrees. (Yes, 500.)
Slice about 3 - 5 cloves of garlic into thin slivers. Slice an onion into half-rounds.
Make about 5 slits across the top of the roast.
Generously salt and pepper the entire roast, including in the slits. Use more salt than you think you need. Throw a bunch of dried herbs de provence or whatever herb blend you like on there. Sprinkle the top with a pinch of red pepper flakes. Stuff the garlic generously into the slits.
I know this sounds strange, but trust me. Don't oil the thing. Put it on a sheet pan and stick it in the oven for 20 minutes. This will, essentially, sear it.
Now, spread the onions around it, add a cup of water to the pan, and lower the temperature to 275.
Cook for an additional 20 minutes per pound. Calculate this out exactly - a 2.9 lb roast will need 58 minutes. Do not open the oven until the cook time is up - this is important.
Remove the roast from the oven and allow it to rest for at least 10 minutes. Slice it against the grain. Serve it with the onions and a sprinkling of sea salt.
The description silveropera gives does make a great rump roast. Its a recipe i found awhile ago on food.com and i've used it several times with great results. My variation is as follows:
Insert the garlic slivers as instructed.
1T sea salt
1T coarse black pepper
1T dry onion soup mix
Combine these and use as the dry rub after patting away all the moisture with a paper towel. It will continue to sweat after the rub is applied. Let rest at room temp for at least two hours prior to beginning the cook, this is crucial.
Bake at 500˚, fat side DOWN for 20 mins, directly on the oven rack with the sheet pan below for drippings.
While the roast is searing, coarsely chop two med or one large onion(s), two peeled carrots, two peeled turnips, and a head of cauliflower. Toss these with some olive oil and salt and pepper to taste.
When the sear is done remove the pan, lower heat to 275˚ and add the vegetable blend. Place the roast, fat side UP, on top of the mix.
½ cup hot water
½ cup light red wine (pinot noir, red zinfandel, etc.)
1T dry onion soup mix
Mix this together and pour over the roast, into the pan.
Return the pan back to the oven for about 20 mins per pound for medium-rare, about 25 mins per pound for medium. If desired, baste with the liquid every 30-45 mins, but be quick so the oven doesn't lose too much heat.
Use an internal probe thermometer, preferably the style with a cord and digital display, AFTER the 500˚ sear for best results. (they can't handle high heat) Get the probe tip as close to the center as possible.
125˚-130˚ = Rare
130˚-135˚ = Medium-rare
135˚-140˚ = Medium
140˚-145˚ = Medium-well
145˚-155˚ = Well
For optimal moisture distribution, pull from the oven when temp reads 2˚ below the low end of the desired doneness and cover the pan with heavy duty foil, leaving the probe in place. Let rest in the pan (on trivet or oven mitt) for 15-20 mins. The internal temp will rise 5˚-7˚ during the rest. Serve as soon as the temp drops back down 1* I usually pull the meat at 130˚ for rump roast as i like slightly more cooked than a prime rib roast. It rises to about 135˚ under the foil tent.