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Rump Roast

posted Apr 1, 2013, 8:47 AM by Sam Hunt   [ updated Apr 8, 2013, 8:06 AM ]
 
A rump roast is a cut of beef from the bottom round, the rear leg of the cow. It's a tougher cut of meat than steak, and it tastes best when roasted slowly until tender. Rump roast makes a wonderful Sunday dinner meal, especially paired with comfort foods like mashed potatoes or rice. It's also the perfect type of meat to cook in a crock pot or slow cooker. It is traditionally used for thin sliced roast beef by deli's.

 
Since the rump roast is from a heavily exercised part of the cow, it contains copious amounts of collagen and connective tissue that make the meat very tough. Compared to Chuck Roast though, Rump Roast is slighly more tender, a milder flavor and is less grainy than the Chuck. Rump roast is one of only five cuts of beef that earned the designation of extra-lean, containing a mere 139 calories, 4.9 g of total fat and 1.7 g of saturated fat per 3 oz serving. Like all beef cuts, Rump Roast is a good source of protein, zinc, vitamins B-6 and B-12, niacin, iron and riboflavin.
 
 
 

Braised Rump Roast

Ingredients:

  • 3 lbs boneless rump roast
  • olive oil
  • salt and pepper
  • 1 cup red wine
  • 1 cup beef/chicken broth

 

Directions:

  • Trim the roast of extra fat – don’t remove all the fat from the roast, just the thick or tough layers. Use a sharp knife to loosen it, pull off and discard.
  • Preheat the oven to 325 degrees
  • Heat oil in a large dutch oven or frying pan. Place the roast in the pan and cook just to brown all sized.
    • Don’t move the roast around in the pan until its ready to turn. Moving the meat around will prevent it from browning thoroughly.
    • Try not to overcook it, just brown all the sides. The point is not to fully cook it but bring out the flavors in preparing for roasting
  • Place the roast in a dutch oven or roasting pan.
  • Pour the wine and broth over the meat. Season liberally with salt and pepper.
  • Cover the roast with a lid or aluminum foil. Place roast in the oven and roast for 1 ½ hours or 30 minutes per pound.
  • Test the roast to make sure it’s done.
    • Rare meat is done when the internal temperature is 125 degrees
    • Medium-Rare: done at 130 degrees
    • Medium-Well: done at 140 degrees
    • Well Done: done at 160 degrees
  • Remove the roast from the oven and allow it to rest uncovered for 30 minutes.
    • Carve the meat with a sharp knife and serve sliced.
    • To make gravy: pour the drippings into a saucepan over medium heat. Add a few tablespoons of flour and stir until thickened.

 

 

Slow Cooker Rump Roast

Ingredients:

  • 3 lbs boneless rump roast
  • seasonings such as garlic powder, cayenne pepper, Italian seasoning, or ranch dressing mix
  • water

 

Directions:

  • Trim the roast of extra fat. Take care not to remove too much fat; just the tough or thick parts.
  • Place the roast inside a slow cooker or crock pot. Set the temperature on LOW.
  • Pour the seasonings over the meat. Pour a cup over water over the seasonings.
  • Place the lid on the slow cooker and let it cook for 6-8 hours depending on the setting you choose on your slow cooker.
  • Optional: Add cut potatoes, carrots, celery and/or other vegetables slow cook with roast

Marinated Rump Roast

Ingredients:

  • 3 lbs boneless rump roast
  • 1 cup vinegar
  • 1 cup water
  • 2 sprigs fresh thyme
  • 2 cloves garlic, minced
  • salt and pepper


Directions:

  • Trim the roast of extra fat. Take care not to remove too much fat, just the tough/thick parts.
  • Place the roast in a large food storage bag. Add the vinegar, water, thyme, garlic, and a few dashes of salt and pepper.
  • Seal the bag and allow the meat to marinate for 5 hours or overnight.
  • When you’re ready to cook the roast, preheat the oven to 325 degrees.
  • Place the roast in a dutch oven or roasting pan. Set the marinade aside.
  • Cook the roast for one hour. Remove it from the oven and baste it with the marinade using a brush.
  • Return the roast to the oven and cook until done, about ½ an hour longer.
  • Test the roast to make sure it’s done. Remove the lid or foil from the pan and insert a thermometer into the roast.
    • Rare meat is done when the internal temperature is 125 degrees
    • Medium-Rare: done at 130 degrees
    • Medium-Well: done at 140 degrees
    • Well Done: done at 160 degrees
  • Remove the roast from the oven and allow it to sit uncovered for 30 minutes. Carve the roast and serve in slices.

 

 

 

LEFT-OVER TIPS

Try the leftovers the next day with your favorite BBQ sauce for great sandwiches!!

 
 
 
 
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