Bottom Round Rump Roast

Unknown

We picked up a 3 pound roast, by accident, thinking I had picked something else up. I have never cooked a rump roast. There isn't a lot of fat in or on it. Not sure whether to cook low and slow or a 375 for 1 1/2 hours or so. Any suggestions? Recipes?[p]Thank you in advance![p]MaryA

dhuffjr

MaryA,
When in doubt how would you cook it in the oven? Do that same time and temps. Just check it with a thermometer through the cook. The Egg will work its magic and it can only be better.[p]H

BajaTom

MaryA,
Cook direct at around 375/400 to an internal temp of 135. A bottom round is not the most tender of cuts but when sliced thin across the grain it will make great sandwiches. I do them with lots of DP's Raising the Steaks rub and they come out great. Good luck, Tom

Unknown

Bajatom,
Thanks for the response. Accidently picked up this cut that we don't normally cook. $16. for 3 lbs.!
MaryA

thirdeye

<p />MaryA,[p]I use the same temps as Bajatom and this is what they look like. Indirect is easier to control and when I go direct I use a grate extender to give some distance from the coals to the meat.[p]Just don't forget the thin slices against the grain and it will be a good little roast.[p]~thirdeye~