Does anyone have suggestions for successfully baking a Rump Roast?? I normally choose Pot/Chuck Roast (it’s what my mother always made), and it is pretty reliable for producing a tender, juicy, ‘fall-off-the-bones’ – even though there is no bone – result. But we decided to try a Rump Roast today…against my better judgment, lol! And after 3+ hours…it’s still very dense and not tender. I’m of the opinion that this is a no-go, and I won’t be buying one again in the future. But I’d love to hear thoughts or suggestions for making this cut more tender if y’all have some ideas! (**Hubby is strictly carnivore right now, so please, no comments about adding carrots, onions, garlic, or potatoes, etc. I know, I know! Been there, done that!)
I Got Lots of Great Advice!
Friends on Facebook offered all kinds of great (and surprising!) suggestions!
UPDATE
Rump Roast Update – Ok, so this is what we ended up with after cooking it at 400 for about 4 hours yesterday, then dropping it down to…I think like 250 after all the feedback from y’all. Then in the fridge overnight. And then it spent, like, 3.5 more hours in a 200-degree oven. It’s ok. Tastes like pan to me, lol! But it will be good. I told Jeff we need to put melted butter on it. Melted butter solves everything, lol!