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Posted: 10/6/2012 10:46:45 AM EDT
My cooking skills suck ass. When cooking something new I have about an 80% chance of creating something inedible.

In making a roast I have just put together....

3lb rump roast
1 container of small potatoes
Half a bag of baby carrots
1 yellow onion
3oz minced garlic
Some olive oil and some water in the pan
Covered the pan with foil

Oven set to 300 degrees. Cooking for about 3 hours.

Is this a recipe for failure? I can let you know in about 3 hours.
Link Posted: 10/6/2012 10:47:59 AM EDT
You sure it's not 87%?
Link Posted: 10/6/2012 10:50:52 AM EDT
How do you screw up a roast?



No offense, but is toast a challenge, too?
Link Posted: 10/6/2012 10:51:11 AM EDT
3lbs for 3 hours at 300* doesn't sound right to me...

...but I always use the crock pot



Add some red wine, salt, and a packet of onion soup mix and you should be ok





Speed


 
Link Posted: 10/6/2012 10:52:45 AM EDT
uhh.. try 250 or 225..  and/or start later..
 
Link Posted: 10/6/2012 10:53:32 AM EDT
I do something similar with a beef roast... about 3 hours on 300... I usually put enough water in the pot to almost cover the meat... the meat will be coming apart when you pull it out. Most of the water will cook off and create a gravy! You can thickin it with a gravy packet or a little bit of flour...

- Clint
Link Posted: 10/6/2012 10:56:55 AM EDT
Quoted:
I do something similar with a beef roast... about 3 hours on 300... I usually put enough water in the pot to almost cover the meat... the meat will be coming apart when you pull it out. Most of the water will cook off and create a gravy! You can thickin it with a gravy packet or a little bit of flour...

- Clint


3 hours sounds a bit long, most of the recommendations I was finding were around 325 30 minutes/pound.
Link Posted: 10/6/2012 10:58:56 AM EDT
Pressure cooker works good too.
Link Posted: 10/6/2012 11:02:42 AM EDT
Link Posted: 10/6/2012 11:04:43 AM EDT
Here is how I do it:

I use a cast iron Lodge enamel coated dutch oven.

First, coat your roast with salt and pepper.  You will want it heavy since it is a big ol piece of meat.  Put your pan on the stove with a little oil in it and brown all sides of the roast.

Add in your potatoes, carrots, garlic, and onion.  I also add a half cup of beef stock.

400* for 1 hr.
225-250 for 1hr (2hr for bigger roasts) and then take it out of the oven, turn roast over and return to oven for 1 more hr (2hr for bigger roasts).


Remove roast to rest while finishing gravy.  Put carrots in bowl and potatoes in bowl.  Put pan back on stove and make your gravy.  Little flour slowly mixed in evenly at medium-low temp on stove.  Cook off flour for about 3-5min and then add a little more stock if necessary.  Scrape all the bits of meat stuck in the pan into the gravy.

Enjoy.
Link Posted: 10/6/2012 11:07:53 AM EDT
How do you screw up a crock pot?
Link Posted: 10/6/2012 11:08:58 AM EDT
If you want to make everyone think you're a wonderful cook, buy a probe thermometer that you put into the roast prior to cooking.  Set the internal temp that you want (easy to find in recipes) and then throw the roast in the oven.

Wait for the beep from the thermometer, pull the roast out, let it sit appropriately, slice and serve.  It will be perfect every single time.

Good luck.
Link Posted: 10/6/2012 11:12:37 AM EDT
Quoted:
How do you screw up a crock pot?


Yup, should have crock-ified it this morning. Put taters in halfway through if you want them firm, or make em separate. You cannot mess up a roast that way.  
Link Posted: 10/6/2012 11:14:15 AM EDT
Quoted:
My cooking skills suck ass. When cooking something new I have about an 80% chance of creating something inedible.

In making a roast I have just put together....

3lb rump roast
1 container of small potatoes
Half a bag of baby carrots
1 yellow onion
3oz minced garlic
Some olive oil and some water in the pan
Covered the pan with foil

Oven set to 300 degrees. Cooking for about 3 hours.

Is this a recipe for failure? I can let you know in about 3 hours.


Brown the meat first, water halfway up the side of the meat. Add i envelope of Liptons Onion Soup to the water before cooking., Oh, and  Buy yourself a Probe Thermometer (Around $20.00)  you can set the alarm for a particular internal temp.
Link Posted: 10/6/2012 11:16:44 AM EDT
Quoted:
How do you screw up a crock pot?


Very slowly.
Link Posted: 10/6/2012 11:17:59 AM EDT
I did get a meat thermometer. I'm gonna pull the roast out after about 2 hours to take a look.
Link Posted: 10/6/2012 11:22:18 AM EDT
You'll be fine
Link Posted: 10/6/2012 11:39:19 AM EDT
Quoted:
Pressure cooker works good too.


That's for sure.


Posted Via AR15.Com Mobile
Link Posted: 10/6/2012 11:51:51 AM EDT
With rump roasts I've always cooked with a dry heat.  I've never had good results doing a moist, 'crock pot' type of technique.

I'm cooking a roast today with a method I got from Alton Brown. Low temp (250+), pan with a little water (to keep the crispy bits from getting too crispy), till the meat gets to within 10 degrees of target (+1 on probe thermometers). Take the roast out, cover while you light the oven up to 500 degrees, then throw the roast into a cast iron pan and back into the oven to get a nice browned outside.  Dissolve the crispy bits in your original roasting pan with beef stock and make gravy.

Them's, as the man says, good eats.
Link Posted: 10/6/2012 12:00:15 PM EDT
making a roast tomorrow.

Going to use the crock pot, onions, taters, carrots, onion powder, ranch packet, put on low for 8 hours
Link Posted: 10/6/2012 12:02:18 PM EDT
No water in the pan?
 
Link Posted: 10/6/2012 12:04:39 PM EDT
Link Posted: 10/6/2012 12:08:18 PM EDT
Quoted:
making a roast tomorrow.

Going to use the crock pot, onions, taters, carrots, onion powder, ranch packet, put on low for 8 hours


That's about how I do it also, except I leave out the Ranch.
Comes perfect every time.
Link Posted: 10/6/2012 12:34:17 PM EDT
2 hours in. Checked meat temp it was ~120-130. Gonna keep on cookin.
Link Posted: 10/6/2012 12:50:47 PM EDT
Quoted:
2 hours in. Checked meat temp it was ~120-130. Gonna keep on cookin.


I'd pull it at about 150F, personally. I don't know how you like your beef, though.

Whatever you do, let it rest about 15-20 minutes after removing from heat. Don't cut it, don't spear it, just leave it wrapped.
Link Posted: 10/6/2012 3:23:49 PM EDT
Roast turned out alright. Its not moms roast but I won't starve tonight

Thanks for the suggestions. I was able to use some of them.
Link Posted: 10/6/2012 3:26:12 PM EDT



Quoted:


How do you screw up a roast?


Lol, that's what I was thinking.  The challenge with a roast is not making it edible but adding flavor.

 
Link Posted: 10/6/2012 3:35:20 PM EDT
Get a crock pot.  Open a beer, drink some, pour the rest in pot.  Add some tomatoes, green beans, salt, corn, taters, and some pepper.  Put roast in.  Close it and cook on low overnight.  

If you have dillo dust, use some of that too.
Link Posted: 10/6/2012 3:42:19 PM EDT
I do mine in a pressure cooker.
Link Posted: 10/6/2012 4:03:05 PM EDT
Quoted:
3lbs for 3 hours at 300* doesn't sound right to me...
...but I always use the crock pot

Add some red wine, salt, and a packet of onion soup mix and you should be ok


Speed
 


dont know about the wine but he's dead on about the crock pot and onion soup..let it cook for 6-8 hours..yummy!!!
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