Lois:
Lower and Longer:
I have an old Heavy All.Roaster with a lid.

Don't do nothing Special.
I put some Oil in the Bottom and rub a little on the sides of the Pan.

Sprinkle the Roast with Salt, Pepper, Garlic and Onion powder.
Some cooks cut slits in the Beef and push in Garlic Cloves.
Brown the Roast all around and place it in a 275 Degree oven on the middle shelf.

I put about a half inch of water in the Pan.,Bake till the Temp. reaches 150 Deg.

You can add Potatoes Carrots, Onions etc.and take them out when tender.

Take the Roast out onto a platter to rest. The temp. will go up higher.

Make Gravy with the Juices , in the Pan.
If you want it well done go to 165 Deg.

Another way, is to Bake it at 500 Deg. for 20 munutes
This will brown the outside.
Turn the heat down to 275 Deg. Until the internal temp is
150 degrees. .
LOU

Dine out when when you want roast beef and order prime rib madium rere. That's my suggestion. Restaurants do this so much better than I can.

Jim

Jim:
Did you mean " Madame Rare " ??? Lol.

They ask that on Google ( Did you mean ? )

I'll take the end cut, ( of the Prime Rib ). Medium rare !
It's usually a bigger piece.
Lou

A tender roast beef is contingent on the quality and cut of the meat you start with.
A rump roast will never be really REALLY tender unless you braise it.....you know cook well done and make gravy out of the drippings.
But for a really tender roast beef you need a rolled rib, or a tenderloin.
Yeah....I cook a rump roast medium rare.....and it's lovely and tasty, but not very very tender.
And a chuck roast, marinated and cooked medium rare will be delicious....but not very very tender.
Over cooking will toughen a roast quickly. I would not cook a roast to an internal temp higher than 140 at the outside....135 is lots better.
And I cook a roast beef on high heat....either on the grill or in a 450 oven....I like the outside browned and the inside very rare, so I don't cook it higher that 125 internal temp.
Linda C

Lois:
I would bake a Rump Roast Longer and Lower tempemperature to get a tender Roast.

The more tender cuts can be cooked faster.

My wife would cook a Rump Roast in an Oven Bag and it would be delicious.

If Rump Roasts wouldn't cook up Tender, how could they sell them for 100 years?

A short Tale :
I built one of the largest Beef and Ale places in my area.

When they started testing the oven with a 4o lb. Beef, they tried to Bake it in 4 hours.

It was like Shoe Leather !!!!!

I told the Owner to Bake it lower for 10 Hours and I fooled with the Temp. control so,
it would bake at a lower temp.( it took 12 hours) LOL!

The Roast beef turned out Delicious.
Then I fessed up and told him what I did.

Good thing he was a friend.

Lower and Longer ! Brown or Sear first !!!
Lou

PS: Does anyone else cook Rump Roasts ?????

One rump roast, one can of beer, one crock pot, fork tender. 'nuff said.

Ilene:
You didn't say 'Nuff.
Do you brown first ??? Do you drink the Beer ? lol.
How Long does it cook ?
LOU

I have a rump roast on my counter coming to room temp.
It will be browned on the stove top, then braised with the rest of that bottle of merlot a small can of beef broth, several garlic cloves, sliced onion a poblano pepper sliced and some red and green bell peppers and a coupole of teaspoons of worchestershire sauce. It will be tender, and I will use it for sandwiches.
I have cooked a rump roast medium rare and had it shaved for sandwiched for a crowd....it was tender enough when cooked that way.
I think we are talking apples and oranges here....some people call "roast beef" that which I call pot roast or braised beef.
I suspect that Lois was talking about a piece of meat cooked medium rare with lots of pink inside and if you cook a piece of rump to be medium rare it won't be "nice and tender". to get a rump roast fork tender you need to cook with some liquid at a low temperature for a long time.
But to get a nice tender sirloin, rib or tenderloin roast, follow the directions in the link.
Linda C

Here is a link that might be useful: GW faq page high roast beef

Lindac makes a good point that we need to be specific about whether we're talking about roasted (actually, baked) beef or pot (braised) roast.

Many food experts are now acknowledging that low and slow makes for the most tenderness. Meat fibers stiffen up at temps over 140 degrees, as Cook's Illustrated found in trying (in different issues) for a tender eye of round roast and a perfect rare filet mignon roast. It's why 'sous vide' gives such pure, intense flavors - but what you won't get is a crusty brown exterior, which is the result of dry-heat caramelization.

Their solution was to bake it at very low heat for longer, then sear it stove-top for a brown crust. You can probably go to their website (subscription only, I believe, although there was a free trial offer going on for a while) and do a search to pull up the recipes.

My uncle, a professional chef, was for many years one the first salesmen first for microwave ovens, and then for the heavily-insulated convection ovens that are now (in more modern iterations) in use by restaurants today. It was caramelized at very high heat and then immediately switched to long, low cooking. The ovens were so well-insulated they could keep a roast at a perfect rareness for 24 hours.

I think someone is now contradicting themselves !!!
Saying what I said ?

May be wrong but from what I read,
Lois :
was thinking of a less expensive cut of meat, not
Filet Mignon or Prime Rib.

"I don't plan on Prime Rib. Thinking maybe of a Rump Roast or something like that "

You don't have to worry about all the technical aspects,
Just do it !!!

Brown or Braise first. Then Bake, Roast, or Simmer in a Crock Pot Low and Slow.

In the Army we did 6 roasts at one time in a deep Pan that
fitted in the top of a Field Range.

Started right after Breakfast was over.

Did 3 Pans. Never heard any complaints from the Guys.

Had Filet Mignon 2 times, while I was there.
Baked them hot and fast. No complaints ?????

We didn't have Computers then, to look up things.
If you made a mistake you had better be able to fix it.

Lois: Enjoy your Rump Roast. Save me some.

LOU

I cook rump roast often -- always, with some variations, cooked very close to the way lindac does. It's always very tasty but not what you would call fork tender. I've always considered "roast beef" to be roasted and then there's the pot-roast cuts of beef. You have to consider the cut and deal with it accordingly. My mother-in-law baked/roasted all meat the same way and they all tasted like carpet padding.
Annie71

Lois;
I'm sorry ! Don't pay attention to anything I said.
Lou

Thanks folks, I really enjoyed your advice and it was fun reading. LOL!
I'll see what I can do with a beef roast. I should be ashamed of myself living in Iowa and having to ask about beef.
Lois

I'm another of those people who have done roast both ways. Since I grow my own grass fed beef and it's extremely rare, I have to be careful with cooking methods or it's impossibly dry.

Pot roast is one thing. I tend to do pot roast like Lou described, brown it first, add vegetables, cover and cook it low for hours. I mostly use something like chuck for that application and then make gravy. It's for those who like beef well done.

I prefer my beef somewhere between warm/raw and rare, LOL, so I'd do a rump roast on high heat to about 110 or 115, then let it sit and slice it very thinly. It won't be falling apart tender and it would probably be too rare for most people here (except me and Ann T). Bump it up to 125 if you must, but slice it very thinly.

You want a falling apart tender roast and are using one of the cheaper cuts of beef (not filet or tenderloin, etc), I'd go with the pot roast application.

I've also been known to use Ilene's method in the crockpot. I use beef broth in place of beer, I don't like beer. It's very tender and can be shredded with a fork, so I do that and then add BBQ sauce and put it on buns.

Annie

Annie:
Lois ,is probably totally confused .

Maybe I was misunderstood. I didn't mean to Cook it as a Pot Roast.

I never cook a Rump Roast on High Heat. That is reserved for the better Cuts.
It will toughen a Rump Roast.

That's why it won't be " falling apart tender "

When you hear Rump Roast, think of " L and L ",
Longer and Lower !

Reread my first thread. I should have not mentioned the
All. Roaster " with a lid ",
Because I don't use the lid.
It is browned and put in a 275 Degree oven w.1/2 " of water

You could take it out at 130 Degrees but I'll go to 150.
I'll save 130 for a Tenderloin.

LindaC :
Could I see a Photo of the Beef you Roasted,
with today's Date. Sounds Great!

Lou

Here ya go! I didn't cook it yesterday, I got busy but today it had to be cooked or frozen. I will give it another 45 minutes to an hour before I slice it and add the sauteed veggise and pile it into a hard roll.

Good job, Lindac: It's looks wonderful! You also know how to cook for others, and without panicking, --- there's my goal!
Annie1971

LindaC:
I think you deserve A Gold Medal. or maybe a Medal of Honor.
I also think you have a Condescending, Better than Thou,
attitude, towards me,
since my very first Post.
Most of the time it comes after I try to help, or talk nice to you.

Remember !!!!! Bagels ? My way of rolling the Dough was like gluing a rope together.
Someone else commented on that also.
When it was found out that one of the largest Bagel Makers in NYC, did it the same way,
it was never ackowledged !!!

Also the Braided , Platted Bread comments and
I don't use sugar in my Bread, I use Honey , etc. etc. etc.

Yes, I use Powdered Garlic and Onion. So do a lot of top Chef's.
That's where I got the Idea in the first place.
Saves me time and the end results are the same.

I don't use " Madagascar " Vanilla, like you . Sorry I use the Azteca Vainilla,
Gourmet Natural Vanilla, from Mexico.

And yes , Vanilla Ice Cream in my Cheesecake. What's the difference if I use that,or
Half and Half or Heavy cream.

Haven't seen anyone make a 6 pound Surf and Turf Braciolli.

It's not that I don't think you know how to Cook.
God knows I've heard it it enough and how long you have been around.

Just that you contradict yourself a lot.
Don't remember all the times.
But the latest is in this Post.
Quote:
" Yeah... I cook a Rump Roast Medium Rare and it's Lovely and Tasty, But never Tender "

and you ask for help in a lot of Posts. Why ????????

I really don't want to go on about these things.

My main thing in life was Building and Remodeling but have done many others professionally.
Not Cooking or Baking.

Many of the Recipe's I've put in here were good because I worked on them until they were Good,
not for me but for others.

I've been cooking for quite few more years than you.
But that don't say much, if I didn't do things right.

Maybe I'm wrong about my Opinion ???
Just wish you would get off my Donkey ,
with the belittling Attitude.

I know you would never apoligize for anything you have ever said.

You have a way with words to make yourself look right.

If I am wrong, I will apoligize.

But I would like to go on and Post without your comments.

You don't even mention my name.
Like no one knows who you are refering to.

My name is LOU , Buono Notte !!!

Since moving to the CA Central Valley, I have become a Tri Tip convert!

If I want richly flavored, tender "roast" beef, I throw one on the grill. During the parts of Winter that are too cold, I cook it in the oven, of course, but it's better on the grill.

I never had Tri Tip until I moved here, didn't know what it was. But it's the only hunk o' beef I know of that one can buy for less than a fortune, cook fairly quickly, and still be able to chew at rare to med-rare. And it beats most roasting beef for flavor any day...except maybe for Prime Rib, which I don't even think of as roast beef, I think of it as Prime Rib, and which tastes different to me, but not necessarily better.

Now, you've got to know how to slice a Tri Tip properly, across the grain, because otherwise it will be tough no matter how you cook it, and it isn't ever going to have the texture of Filet Mignon, but then, I'm not a huge Filet Mignon fan. I think Filet Mignon is one of the most overrated cuts there is. Sure it's tender, but if you don't melt bleu cheese all over it or sauce it up, it's pretty weak on flavor.

Anyway...A Tri Tip gets a dry rub (I use a number of variations), and thrown on a hot grill to sear. Don't buy it trimmed, buy it untrimmed so you have the lovely layer of fat on one side. Sear that side first, then turn. Once it's seared, all the juices locked up where they belong, you lower the flame and move it away and close the lid to cook it with indirect heat. I don't know how many minutes, I just sort of know when it's ready and test it with a thermometer...but it takes well under an hour for a 4 pound roast. I take it out when it hits 130, and let it sit for a few minutes to settle while I put the sides on the table etc. Then slice, across the grain, and try to wait until it's on the table and we say Grace before I start grabbing at slices.

Rachelellen,I sure do miss tri tip,they sure were great to marinate and cook on the grill.We dont get them here in mississippi.Now I want tri tip.

Shelley

I love grilled Tri Tip! Some times I do a dry rub, but usually use a soy sauce, garlic, ginger, brown sugar marinade, and grill it like Rachel.

They've only shown up here the last 2 years. If I have to go too long without one I call Kroger and request them. I try to keep a supply in the freezer all summer.

Di

I'm almost afraid to post to this thread.

I've cooked many a rump roast and as long as you cook a rump roast rare to medium rare you can have a perfectly tender slice of beef. Rub roast with fresh garlic, salt and pepper and roast on high heat or low, take your pick. Just make sure you don't over cook and that you slice the meat really thin. Otherwise you need to slow cook a rump roast until it is fall apart tender. Makes a great pot roast. Nothing in between. If you like a medium or medium well roast than a rumb roast is not the way to go.

Di when you request one from kroger,do you ask for a tri tip,and do they know what you are talking about.I would love get one.No one here seems to know of them,maybe I could ask @ fresh market.TIA.
Shelley

Shelley, yes just ask for a Tri tip roast, the ones I get are fairly small, I'm guessing 2-3 lbs. I just called Kroger and requested some. They said they will be in on Wed. if the warehouse has any. They also said the reason they don't always have them is that they're not big sellers. I think thats because most people don't know about the cut and how flavorful it is (around here anyhow).

Found this when I did a search

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape.

Tri-Tip Roast, Beef Term - The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

Even if your store doesn't carry them they should be able to order them for you. Good luck.

Di

Di thanks for your help.Do you think fresh market could cut me one?I am assuming they cut all their own meat.Maybe there is hope for finding a tri tip after all.I just love them.Thanks again.

Shelley

jimster, I totally agree. The one thing I feel like I can't make, at least not easily, is prime rib. I can make a great steak, better than most restaurants, but prime rib is better done by professionals.

Shelley, I just talked to my brother in St Pete he's a meat manager at Winn-Dixie or Publix, forgot which one. He said they order them in to their stores and they are very popular. I don't know what Fresh Market is-I live in the sticks- but he did say that if you have a market that handles hanging beef they can cut it for you.

I am hoping I have Tri Tip this weekend.

The Tri Tip roast is referred to by other names in different areas of the country. I found a website that lists a bunch of the steak names...scroll down to #4, Sirloin. Providing your butcher with that information might help. I have also heard a Tri Tip referred to as a Triangle Roast. It's not as though cattle in other States don't have the same muscles, lol, so it's simply a matter of getting the butcher to understand what it is you're looking for.

I don't know about pricing in other areas, but here I can generally get them for under $3 per pound, untrimmed...sometimes as low as $2.50. I prefer them untrimmed because it is a lean cut, and why lard/oil/baste if I can get it with it's own layer of fat to do the work for me!!

Some recipes on the web claim that the cut gets tough if cooked to med or well, but I have had it many times both ways (even if I prefer my beef mooing) and that is not the case. The only time I have had Tri Tip really tough is when it has been carved by someone who didn't know what he was doing. It is absolutely essential that it be sliced across the grain, and thin slices are better than thick. As I said, it isn't as tender as a Filet Mignon or Prime Rib, but it certainly isn't "tough" as long as it is carved properly.

Another Central Valley staple is the bbq Tri Tip sandwich. Thinly sliced Tri Tip (freshly cooked or leftover) slathered with your favorite smoky barbecue sauce in a bun. Mmmmmmmm.

Here is a link that might be useful: Tri Tip names

Thanks for the info on the tri tip. I've never heard of it until joining this forum. We don't have it down here that I know of but I'll be checking now that I have some more info. Sharon and I had a simular discussion about boston butt(pork) when she was here a few weeks ago.

As far as the roast thing goes I prefer the chuck cut for pot roast. I've done the rump medium rare for sandwiches and it was great. Most likely I do it like others mentioned and cook it until it falls apart add bbq sauce and serve it on a bun.

Prime Rib use to scare me and I too would only have it while dining out. I got over my fears thanks to this forum and I/we enjoy it all the time now. High heat, low and slow, high heat and then a lower temp, on the grill....it has always turned out great. I still order it out depending on the menu selection. Cheaper to make it at home though.

Now I'm craving a roast beef sandwich, prime rib, and potato salad from another post!!

David

When sirloin goes on sale, I will have the butcher cut a 3" thick steak that I grill or broil. Usually not too expensive (and way, way less than prime rib or tenderloin) and it serves as many as a roast when thinly sliced. And of course it's tender!

Thank you Di and Rachelellen,I am on the hunt for a tri tip.Fresh market is probably similiar to a whole foods market.I will also ask the butcher at kroger.Thanks again.

Shelley