Do I have to use rump roast to make a pot roast, or can I use another cut? Thanks. I got a recipe for pot..

Question

roast from Rachael Ray's show and it calls for rump.

Answer 1

I use chuck. It doesn't come out pretty, it slices kinda crappy, but the flavor, tenderness, and gravy can't be beat! (It pretty much shreds and melts in your mouth.... Mmmmmmm.)

I cook it in an electric skillet - brown the meat on all sides, with one large sliced onion in the pan - on high heat. Once it's browned, pour in 3-4 cups of beef broth (I use boullion), lower the heat, cover and let it cook for 3-5 hours. I remove the meat, thicken the liquid with a slurry of cornstarch and water, and serve it with noodles, carrots, peas, and biscuits. (My mom subsitutes boiled potato for the noodles.)

Answer 2

Rump Roast For Pot Roast

Answer 3

Electric Skillet Pot Roast

Answer 4

Personally, I wouldn't recommend Rump Roast in a pot roast recipe. My mother in law uses Rump Roasts for pot roast, and it always turns out tough and dry. For a pot roast, I suggest a chuck roast, something with more marbling. The more fat you have in your cut of beef, the more tender it's going to be. Plus, you want to cook a pot roast at a lower temperature for a longer period of time. This will make it tasty and tender. Add vegetables during the last hour of roasting.

Our family always called Rump Roast the poor man's Prime Rib Roast. My mother would cook it for about 15 minutes per pound at 350, let rest for about 10 minutes, then carve. It would be well done on the ends, medium towards the middle, and rare in the middle. Very tasty with horseradish sauce.

Answer 5

You do not half to use a rump roast for your recipe. There are other cuts. Just about any cut of roast you want will work. Just make sure that you adjust your cooking time if necessary. Acutally, I like english roasts and sirloin tip roasts better than the rump. Good luck too you.

Answer 6

I use "chuck" or "chuck eye". It's an inexpensive meat and tastes good.

Need a large mixing type bowl with lid for this marinade. The night before sprinkle generously with meat tenderizer. Wait about an hour then pour a couple of cokes or diet coke into the bowl. Season with crushed black pepper & garlic. Won't need any more salt because of the meat tenderizer. Also pour in some Heinz 57 and Worsterchire Sauce. Marinade over night.

Need a roasting pan with a lid. Wall-Mart has some nice ones that are not very expensive. Cook in slow oven 350 degrees for 3 or 4 hours. Cook it in the marinade.... very good and tender.

Can add corse chopped vegetables about 2 cups -- onion, carrot, new potatoes, celery, green bell peppers

Answer 7

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RE:
Do I have to use rump roast to make a pot roast, or can I use another cut? Thanks. I got a recipe for pot..
roast from Rachael Ray's show and it calls for rump.

Answer 8

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First--take a deep breath and relax--you cannot screw it up. You can add the soup whenever you wish--First brown the roast on the stove to seal in the juices. Add some cut up carrots and celery too the pot too--you can serve the carrots as a side or not- but it does enhance the flavor. Leave the lid on and don't fuss with it.I usually set the roast on a few carrots or potatoes so it is not resting on the bottom of the pot.

Answer 9

Let it simmer on low with the mix/water you are putting in it, if you put it on high it will make the roast hard and dry, so cook it on low for that long you indicated. here's another one that i use all the time in the crock pot instead of the onion mixture, i just add sprite to the roast just fill the pot about 3/4 full and cook. it make it real moist and the gravy is good everybody just loved it!!

Answer 10

My mom liked to use the Round or the sirloin. Refer to this for where your cuts come from. http://students.cup.edu/tok6518/cow.jpg

Anything coming near a major muscle group will tend to be less fatty, and your more tender meat comes from the stomach or rump. Chuck would be your median between the two.