How do you cook a rump roast or bottom round roast?
arkansas girl
4 years ago
Featured Answer
Sort by:Oldest
Comments (27)
Related Discussions
3.75 Rump Roast - Need Inspiration
Comments (5)What I really like are shredded beef fajitas. Cut roast up in chunks (doesn't matter what size cuz you'll be shredding the meat when it's cooked). Add 3/4 cup medium-hot salsa sauce 1 Tbsp soy sauce 1 Tbsp brown sugar 1 clove garlic, minced. Put in crockpot and cook on High for 4 hours, until meat shreds with two forks. Shred all the meat and return to sauce. I let it sit for about 30 minutes so the meat can soak up all the liquid. To serve, on a soft corn tortilla, add some meat, shredded lettuce, Spanish rice, sour cream, etc. Roll it up and enjoy!...See MoreHow best to cook a 13 lb. Beef Loin Strip Roast?
Comments (11)For Christmas Eve I made a 12 lb loin of beef. I have so much stuff going on that I bought a digital therm with a probe and program it to the proper temp, it beeps when it's done so I don't forget about the beef. I cut the beef in half to make it a little easier to handle and used Ina Gartens recipe. 1 (4 to 5 pound) fillet of beef, trimmed and tied 2 tablespoons unsalted butter, at room temperature 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper Preheat the oven to 500 degrees F. Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly. Note: Be sure your oven is very clean or the high temperature will cause it to smoke....See MoreRECIPE: Slow cooker rump roast recipe
Comments (10)I adapted this recipe for the slow cooker and it is just fabulous. Nothing could be eaiser to fix when you are having guests. Be sure to use chuck roast only. Russian River Pot Roast beef chuck roast around 5 pounds 1/2 cup tomato sauce 1/2 cup sun dried tomatoes 1/2 cup Pinot Noir 1 piece dried orange peel 3 whole cloves 1 cinnamon stick 1 clove garlic minced 1 teaspoon dried Italian Seasoning 1/2 teaspoon crushed fennel seeds salt and pepper olive oil 3 onions 6 carrots The roast is rare in the center and very flavorful. Also, vegetables in the slow cooker have to be in small pieces to cook, don't worry, they don't get overdone. Pat the roast dry with paper towels and brown thoroughly in the oil. Put the onions and carrots sliced in one inch pieces into the bottom of the slow cooker. Put the browned roast on top. Add the other ingredients except salt and pepper. You can do this the night before and leave out on your countertop. Cook for 12 hours on low. One hour before serving, drain off juice into a sauce pan. Remove orange peel and cinnamon stick. Skim off any fat, although there may not be very much. Reduce the juice on the stove to less than half. Correct seasonings and pour over roast. Continue cooking 1 more hour....See MoreRoasting a pork shoulder blade Boston butt roast--how long? Temp?
Comments (9)Elery agrees with Ricky, and says that the pork must be 195F to 200F before it actually "pulls" easily and is tender. We usually do ours in the Nesco, starting at 325F and going lower if time allows. Long slow cooking melts fat and collagen and gives it that pull-apart tender texture without drying it out. A bit of liquid is used in the bottom of the roaster, usually water but sometimes apple or pineapple juice if I'm going to add a sweeter BBQ sauce, or chicken stock if I'm going strictly savory, Elery used to use beer, it depends on the flavor you're going for. Sometimes we just shred the meat into the liquid if we're trying to keep the meat moist for serving as-is. A 9 pounder would take me most of the day, 6-8 hours, but it can easily be kept warm if it cooks more quickly than you expect. Annie...See Morearkansas girl
4 years agoarkansas girl
4 years agoarkansas girl
4 years agoarkansas girl
4 years agoarkansas girl
4 years ago
Related Stories
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryKITCHEN DESIGNNot a Big Cook? These Fun Kitchen Ideas Are for You
Would you rather sip wine and read than cook every night? Consider these kitchen amenities
Full StoryOUTDOOR KITCHENSYour Guide to Grills and More for Great Outdoor Cooking
Learn the pros and cons of gas versus charcoal grills, and about neat add-ons that let you do more
Full StoryKITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full StoryKITCHEN DESIGNLove to Cook? We Want to See Your Kitchen
Houzz Call: Show us a photo of your great home kitchen and tell us how you’ve made it work for you
Full StoryKITCHEN DESIGNKitchen Recipes: Factory Cart Inspires a Dream Cooking Space
These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too
Full StoryKITCHEN DESIGN8 Kitchen Organizing Ideas for Messy Cooks
Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is
Full StoryGARDENING AND LANDSCAPINGA Minnesota Pavilion Gets Cooking, South American Style
Taking over a former play structure's prime location, this three-season retreat brings grown-up grilling to a couple's backyard
Full StoryOUTDOOR KITCHENSOutdoor Room of the Day: This Patio Cooks, Even in the Rain
Washington homeowners create their dream outdoor kitchen with a pizza oven, gas grill, fireplace and more
Full StoryOUTDOOR KITCHENS10 Reasons to Cook and Eat Outdoors This Summer
Meals prepared and eaten outside feel special. They’re easier on the cooking and cleanup crew too
Full Story
gardengal48 (PNW Z8/9)