ADVERTISEMENT
- Real Recipes from Real People -

more thoughts re rump/pot roast

Misc.

The canned french onion soup idea is a great one. I too don't like the
saltiness (etc) of the dried onion soup mixes on roasts.

Some more hints:

If you do not have a big enough pan in which to cook this roast covered, you can
use the small (see-through) cooking bags. The instructions that come with the
bags will tell you to put some flour inside the bag and shake the bag. This
supposedly keeps the bag from exploding while cooking. You then put all your
ingredients inside the bag, tie it shut with the provided tie, place the bag in
an oven-proof pan and bake your food according to the recipe temperature and
time.

When making pot roast, I like to include potatoes and carrots while cooking the
roast.

If you are cooking your roast in a covered dish, scrub your potatoes (or peel
them) and cut them in quarters. Add the quartered potatoes the last 45 minutes
to 1 hour of cooking. You could also add baby carrots at the same time.

(Note: Uncooked potatoes begin to turn brown/black shortly after you peel
and/or cut them. Either do this peeling and cutting just before adding to the
roast OR keep the cut/peeled potatoes in a bowl COVERED WITH COLD WATER to
prevent them from turning dark.

If you are cooking your roast in a tied cooking bag, I would cut the potatoes in
half and would use larger carrots cut in 2" to 3" pieces. The difference is
that when cooking inside the tied cooking bag, the veggies will be cooked a lot
longer than when added at the final stages of the "potted" roast. If you cut
the veggies too small, they seem to deterriorate/disappear while cooking. They
will, however, greatly add to the taste of the sauce even if they "disappear"
while cooling.

Another idea when cooking roast is to "dump" a can of chopped tomatoes in with
the roast (in addition to the soup). If you like spicy, add Italian spiced
chopped tomatoes.

Each time you cook a pot roast you will become more comfortable with this food.
It will become very easy for you. One of the most important points is to keep
it covered so it will not dry out (or add liquids if needed) and cook it a long,
long time. You can hardly overcook pot roast if you have enough liquid. It
just becomes more tender. If you undercook pot roast, it could be
somewhat tough, depending upon the cut of beef you use.

And, do not attempt to carve the roast until it has been out of the oven for 10
to 15 minutes. It needs to "set."

Sorry for being so long-winded but I have a couple more thoughts....

No two cooks make pot roast the same way. Most of us don't make it EXACTLY the
same way every time.

Have fun with this project. Let us know how this works for you.


MsgID: 0038129
Shared by: Hobbs
In reply to: rump roast revisited
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Saralyn
2
  debra/northern n.y.
3
  Saralyn
4
  debra/northern n.y.
5
  Hobbs
ADVERTISEMENT
Random Recipes
  • Apple Strudel (Apfelstrudel) Made with Phyllo
  • APPLE STRUDEL (APFELSTRUDEL) MADE WITH PHYLLO "The filling in this version can also be used in a recipe using homemade strudel dough." FOR THE FILLING: 2 cups (preferably a mix of Granny Smith and...
ADVERTISEMENT
  • Daily Recipe Swap Topics - May 2018
  • Happy May! This month we're featuring recipes for Cinco de Mayo (May 5), Mother's Day (May 13), Memorial Day picnics (May 28), National Hamburger Month and National Salad Month.* Happy Cooking! Betsy and Bob Here a...
  • Taco Puff Snacks (using biscuit mix)
  • TACO PUFF SNACKS 1/4 lb mild pork sausage 1 cup shredded cheddar cheese 3/4 cup biscuit mix 3 tbsp mild taco sauce Preheat oven to 375 degrees F. In a skillet, brown and crumble the sausage. Remove skillet from hea...
  • Fattoush
  • FATTOUSH 2 pita bread rounds, 3 to 4 days old and each 8 inches in diameter 1 English (hothouse) cucumber, peeled, halved, seeded and diced Salt, to taste 3 tomatoes, about 1 1/4 lb. total, seeded and diced 6 green on...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • more thoughts re rump/pot roast
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!