How do you cook a rump roast or bottom round roast?
I normally use a chuck when I make a roast and just cook at for several hours until it falls apart. I haven't been able to make a good other kind of a roast that is more lean. I was discussing this with some other people and one said they bake it at 350 for about an hour and a half, covered to internal temp of 145. They also said it is hit or miss, sometimes it good and sometimes it very tough. I'd love to make a delicious roast like they look like in the grocery store ad, you know how that look so yummy and seared on the outside and pink and juicy on the inside. How do you make a roast that is like that without it being tough as a boot? I'm not talking about making a rib roast but rather a rump or bottom round. I guess I ask because they make them look so yummy in the photos and they are always on sale for a good price.