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Bottom Round Rump Roast

Unknown
Unknown
edited November -0001 in EggHead Forum
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
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Comments

  • dhuffjr
    dhuffjr Posts: 3,182
    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
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  • BajaTom
    BajaTom Posts: 1,269
    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
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  • Unknown
    Unknown
    Bajatom,
    Thanks for the response. Accidently picked up this cut that we don't normally cook. $16. for 3 lbs.!
    MaryA
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  • thirdeye
    thirdeye Posts: 7,428
    eb37141f.jpg
    <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~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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