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Nov 17, 2013 04:50 PM

Roast beef problems

The only "chucks" were gigantic so I had to settle on a Rump. It was pretty striated with fat so I thought I'd done okay. It was smallish, about 2.5 lbs. I seasoned, seared put it in the oven at 250. I usually do 225 but I was trying to get it hot fast as I didn't have the usual "hours and hours" that I use on a chuck. You see where this is going.

It's been 2 hours.. my internal temp is up to 180.. it's still relatively tough.. and I'm realizing why I never by anything but Chuck cuts.

Next steps? I've turned the oven down to 225. I can just rest it and cut it really thin I guess and load up on the gravy. If I continue to slow cook will I break it down or will I just dry the living crap out of it? I know you'll say it's just going to dry out more but it *did* look pretty fatty so do I still have hope?

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  1. Are you cooking it covered with liquid in there?

    3 Replies
    1. re: c oliver

      yes.. it's on a bed of veg with broth and wine at the bottom. I'll pull it and call it a night :-) i need a deli slicer for this guy!

      1. re: e_bone

        I made hash out of some less than ideal meat recently. Cubed it real small. With onions and potatoes, it was actually quite tasty.

        1. re: e_bone

          It actually turned out quite serviceable. It "fell apart" in most spots easily and whereas it certainly wasn't a "rare roast beef" it fit the bill for what I was looking for. Crusty on the outside, tender, meaty. It wasn't much in terms of moist but that's why god invented gravy.

          Next time I'll stick with Chuck or 7 bone all the same!

      2. Rump is very unlike Chuck. It doesn't have enough of the collagen to break down like Chuck. So if you wanted it tender, you needed to pull it out way earlier.

        1 Reply
        1. I would repurpose as hash as suggested....or even stew. As an enjoyable roast, it's not going to happen. Anything above 140* becomes dry and tough.

          You solved your problem by realizing never to by it time, consider a Shoulder Roast/Cross Rib roast instead.

          1. I would slice it thin and drown it in gravy as you mentioned. Sometimes when I've slow cooked Rump Roast in beef broth, even though the meat eventually got to the point where it was falling apart, it was still "dry" and stringy.

            It would also probably be good as sandwiches, on some broiled french bread, mix some horseradish and mayo together as a tangy condiment for it, along with some fresh lettuce, tomato and red onion.