I have a ranchers reserve beef rump roast boneless I picked up. I generally cook chuck roasts in a pot. Any tips on how to best cook this one?


Tricks you've learned? Its a treat for my son and I don't want to dry it out etc....

Do you usually marinate your rump roast before cooking?

Muse2NOPharaoh said:

ThreadBare said:

I've not done one... ideas?

ThreadBare said:

I was hoping i'd run into you today.

Its for tomorrow so I have time.

to Carrie.


I spied this via Google. I've not yet made rump roast,but it sounds good.


Marinated Rump Roast

INGREDIENTS:
3/4 cup water
1/3 cup soy sauce
2 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon dried leaf thyme, crushed
1 clove garlic, minced
1 boneless rump roast, about 3 pounds
PREPARATION:
Combine water, soy sauce, ginger, sugar, thyme, and garlic in a large, sealable, food storage bag (large enough to hold rump roast). Pierce rump roast all over with fork; place in bag. Close bag and turn to coat rump roast thoroughly.
Seal and refrigerate rump roast at least 4 hours or overnight. Turn bag occasionally. Remove rump roast from bag; return marinade to refrigerator. Place rump roast on a rack in shallow pan. Roast rump roast, uncovered, at 325° for about 2 hours, basting with marinade during the last 30 minutes. Strain remaining marinade and add 2 tablespoons of water; bring to a boil in a saucepan and boil for 1 minute. Spoon marinade over sliced rump roast to serve. Rump roast serves 6 to 8.

CarrieMpls said:

I know sounds so wrong doesnt it?

Muse2NOPharaoh said:

Rump roast. Jokes abound, and I just left church. Pray, church. PRAY!

Roasted rump



OMG I have to NOT type what I am thinking

ThreadBare said:

Hmmmmm that might do it. I'd like to go a little more classic. I'll start looking it up but am oping to come accross someone who actually does work with it.


Another one I never got,dont know if i care to either but all the same, pork loin roasts.

Mach said:

We shall refer to it from here on as merely "roast" ( I am not goona be able to eat it if i keep thinking of it that way.

I would hot sear it in a cast iron pan then crock pot it all day long - using your fave seasonings and some water - onions and carrots perhaps

as for the pork loin hot seared and the slow baked - covered


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[Edited 7/13/08 11:51am]

Don't you just season with some salt and cracked pepper, pour in some wine, cover in sliced, raw onions and add potatoes and carrots?

When it's all done, reduce the drippings and thicken for a nice sauce/gravy for the roasted potatoes.

CarrieMpls said:

.[/quote]
I think that is for chuck roasts not this sort?

I'll call Bill my gourmet chef friend and he'll give me some pain in the rump recipe that will have me scoring it to embed garlic or something.

I'm making the effort because it is a $20.00 piece of meat. ...and you never know, someone here might have a fantastic idea.

Muse2NOPharaoh said:

You can do a pot roast with a rump as well as a chuck.

You should brown it well before braising, however. Makes it more flavorful and not so...well...gray when you're done.
[Edited 7/13/08 12:12pm]

Rump Marinade... sounds sexy

Do you keep any stocks at home?

I would do Hayashi Stew, but you need veal stock and shanton broth, you could use chicken stock in place of the shanton in a pinch.

Mars23 said:

Oh my, I dont but those both look fantastic.

ThreadBare said:

I'm using your recipe... sounds fantastic!

Smells like heaven in here.

Muse2NOPharaoh said:

OMG...roasts are delish

I think you picked a good method - you can't lose with a slow roast in the oven!

Muse2NOPharaoh said:

Heaven smells like roasting meats

thekidsgirl said:

Garlic and seasonin Didnt you know?

Muse2NOPharaoh said:

Oh my, if it smells like garlic, than I can't wait to get there

thekidsgirl said: