I like a good rump roast, although my last few attempts of cooking this roast were failures. Not that I didn't prepare the roast correctly; the meat was too tough or the flavor was substandard.
Anyway, I found a local grocer that doesn't buy like the national chains, has good meat and I've found their meat is of good quality.
So, I've seasoned it well, with salt, pepper, garlic powder and onion powder. (almost a rub) It's in the oven at 220 and I don't anticipate removing it until around 4:30 pm. It's a small roast, so that should be plenty of time to cook it to tender perfection.
I'll know in a few hours. I'm still debating whether to serve it with rice, or potatoes. That and steamed broccoli. I'll make a good brown gravy with the drippings.
So if I really hurry, I might just get there in time. Lordy, but that sounds mouth-watering good!
ReplyDeleteWhat surprised me was the price. The better meat is less expensive and the flavor is better. I paid a little over $6 for a roast of over two pounds. That will last for a few meals.
DeleteNow, if it's as tender as I hope, I can only enjoy the meal more.
Get a crock pot, Jess. Two hours per pound on high, four hours per pound on low. Cooks roasts so tender they fall apart when you glare at them.
DeleteAnother vote for the crockpot. I've made some of my best meals in those.
ReplyDeleteI've never used a crock pot. It's time I learned.
ReplyDeleteI use a cast iron Dutch oven and use marked down steak, cooking it with potatoes, carrots, onion, etc., just like a roast. The marked down steaks are much cheaper than a marked down roast. Right now, there is a chicken thawing for tomorrow. Then, several roasts come out to thaw. You made me sooo hungry.
ReplyDeleteLinda, sometimes.
Yep, another vote for a crock pot...try a thrift store. Mine is, really, forty one years old and still kicking butt.
ReplyDeleteNO crockpot. I use a clay pot at a higher temp and cook until it falls apart. If you put onions in at the beginning, they will got through a sieve nicely to add to the gravy from the broth.
ReplyDeletePotroast. Check my blog for recipes. It's a way of taking a lump of meat of indeterminate origin and tenderness and turning it into something savory and toothsome. Stuffing with garlic adds dimension to the flavors and the pot gravy is great as-is or can be thickened, as desired.
ReplyDeleteMC
My wife stuffs a roast with garlic, just like her mother. I'm an amateur compared to both, but practice makes perfect.
DeleteTo all that commented: The roast had good flavor, but I cooked it too long, so it was a little dry. With all the good suggestion, I'll have more than enough ammunition to do better next time.
ReplyDelete