Rump Roast - How Not To Do It

KC_Steve

Wife brought home a rump roast.  I'd never cooked one, so I googled for a best-practice.  Plenty of suggestions, so I just gave it a shot.


Salt and pepper with some garlic.


Browned it a bit and put it on the rack.


Cooked it indirect, fat side up at 275 until it hit 130 internal.


Sliced some thin for me (sandwich) and thicker for others.


Plated with some well-roasted asparagus, boiled potatoes and au jus for dipping.

I don't think that this was the way to cook one of these.  I just wanted a simple French Dip sandwich.

thetrim

You win some, you lose some, but that looks pretty good from here.  If it was a little tough, maybe you could slice a little thinner and let it braise in the au jus liquid for a bit of time. 

I'm interested to hear what others think

bucky925

I would not put this in the category of a (fail)  it looks good nuff to eat to me. 

BGEChicago

Brother, can't tell you how many cooks I've destroyed. Eh, now you know, all these great cook posts are built on  mistakes. My first cook on my BGE I waited 10 minutes before putting the hamburger on, I can still taste the VOC's 

Woodchunk

Leftover prime rib sliced thin makes excellent French dips.

as a rule I smoke roast,sirloin, chucks to 125 the day before using. Let them mellow out overnight then the next day into the crock pot or diced up for stew etc. sometimes I course grind for chili

KC_Steve

thetrim said:

You win some, you lose some, but that looks pretty good from here.  If it was a little tough, maybe you could slice a little thinner and let it braise in the au jus liquid for a bit of time. 

I'm interested to hear what others think

Yeah, I was in a bit of a hurry and I knew my kids were just going to dump ketchup or BBQ sauce on it, so I wasn't very thoughtful in how I sliced it.  It was just tougher than I expected.  Maybe I should have used a lower heat.

BGEChicago

I agree with @thetrim now that I remember I saved a few of these tough with an instapot ... if you have one...

GregW

Rump roast is a cut that I avoid. I have always found it to be too lean for my taste.

DoubleEgger

My maternal grandmother was the only person that I know that could cook a rump roast. It’s 10x harder than a brisket to cook.