Roast beef question

Andy said:

Yesterday I used a rump roast to make French Dip roast beef sandwiches.
Although very good, it had the consistency of pot roast. The same was true
of chuck roast and top round roast.

What cut will cook to a consistency similar to the roast beef you get in
the deli section at the market? I'm growing tired of shredded beef.

How did you cook it? To what degree of doneness? Hard to help without info.

Pastorio

Andy said:

Yesterday I used a rump roast to make French Dip roast beef sandwiches.
Although very good, it had the consistency of pot roast. The same was true
of chuck roast and top round roast.

What cut will cook to a consistency similar to the roast beef you get in
the deli section at the market? I'm growing tired of shredded beef.

If your top round came out like pot roast then it's probably
your cooking method, not the cut.

Brown the meat well, then roast it to no more then medium
rare, about 135 F internal temperature. Slice it as thinly
as possible across the grain.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Andy said:

Yesterday I used a rump roast to make French Dip roast beef sandwiches.
Although very good, it had the consistency of pot roast. The same was true
of chuck roast and top round roast.

What cut will cook to a consistency similar to the roast beef you get in
the deli section at the market? I'm growing tired of shredded beef.

Where's your recipe... if your beef shreds you're obviously making pot
roast, not oven roast. Rump and round make excellent dip... you just
gotta learn how to cook.

Sheldon

On Wed 07 Sep 2005 01:19:40p, Andy wrote in rec.food.cooking:

Quoted message said:

Yesterday I used a rump roast to make French Dip roast beef sandwiches.
Although very good, it had the consistency of pot roast. The same was true
of chuck roast and top round roast.

What cut will cook to a consistency similar to the roast beef you get in
the deli section at the market? I'm growing tired of shredded beef.

Thanks,

Andy

Round should have. Did you overcook it?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Yesterday I used a rump roast to make French Dip roast beef sandwiches.
Although very good, it had the consistency of pot roast. The same was true
of chuck roast and top round roast.

What cut will cook to a consistency similar to the roast beef you get in
the deli section at the market? I'm growing tired of shredded beef.

Thanks,

Andy

How did you cook it?

Dimitri

Sheldon said:

Andy said:

Yesterday I used a rump roast to make French Dip roast beef
sandwiches. Although very good, it had the consistency of pot roast.
The same was true of chuck roast and top round roast.

What cut will cook to a consistency similar to the roast beef you
get in the deli section at the market? I'm growing tired of shredded
beef.

Where's your recipe... if your beef shreds you're obviously making pot
roast, not oven roast. Rump and round make excellent dip... you just
gotta learn how to cook.

Sheldon

This is what he used (per an earlier post):

http://beef.allrecipes.com/az/EasySlowCookerFrenchDip.asp

Jill

Bob (this one) said:

How did you cook it? To what degree of doneness? Hard to help without
info.

Pastorio

Pastorio,

The rump sat in the slow cooker on LO for 7 hours. A four pounder. Half
submerged in juices.

Andy

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Bob (this one) said:

How did you cook it? To what degree of doneness? Hard to help without
info.

Pastorio

Pastorio,

The rump sat in the slow cooker on LO for 7 hours. A four pounder. Half
submerged in juices.

Andy

So basically you Braised it (cooked in liquid) just like a pot roast.

Try a Marinated (red wine & spices/herbs) rump or watermelon cut round. Place
it on a rack in the oven and dry roast to about 13 to 140 degrees internal
temperature. Then slice thin like the deli meat you're talking about.

Dimitri

On Wed 07 Sep 2005 02:22:33p, Andy wrote in rec.food.cooking:

Quoted message said:

Bob (this one) said:

How did you cook it? To what degree of doneness? Hard to help without
info.

Pastorio

Pastorio,

The rump sat in the slow cooker on LO for 7 hours. A four pounder. Half
submerged in juices.

Andy

So, in effect, you stewed it, Andy. IMHO, the crockpot is not the best
method of achieving a "deli-style" roast beef. I know you just got, but it
is not the be-all and end-all appliance for cooking everything.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Yesterday I used a rump roast to make French Dip roast beef sandwiches.
Although very good, it had the consistency of pot roast. The same was true
of chuck roast and top round roast.

What cut will cook to a consistency similar to the roast beef you get in
the deli section at the market? I'm growing tired of shredded beef.

Thanks,

Andy

You made a pot roast. You stewed it.

Try cooking it on a rotisserie

Wayne Boatwright said:

So, in effect, you stewed it, Andy. IMHO, the crockpot is not the
best method of achieving a "deli-style" roast beef. I know you just
got, but it is not the be-all and end-all appliance for cooking
everything.

Wayne,

Obviously not! I'll hunt for a "proper" roast beef recipe.

Thanks,

Andy

Dimitri said:

So basically you Braised it (cooked in liquid) just like a pot roast.

Try a Marinated (red wine & spices/herbs) rump or watermelon cut
round. Place it on a rack in the oven and dry roast to about 13 to
140 degrees internal temperature. Then slice thin like the deli meat
you're talking about.

Dimitri

Dimitri,

I'll try that. Watermelon?!? A Kalifornia kut? 🙂

--
Andy
http://tinyurl.com/dzl7h

Kswck said:

You made a pot roast. You stewed it.

I sure as hell did. I followed a 5-star (user-rated) recipe. The BUMS!!!

Quoted message said:

Try cooking it on a rotisserie

I can DO that!

Thanks,

Andy

Andy said:

Kswck said:

You made a pot roast. You stewed it.

I sure as hell did. I followed a 5-star (user-rated) recipe. The
BUMS!!!

Perhaps they've never actually *had* a French Dip?

Jill

On Wed 07 Sep 2005 02:39:13p, Andy wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

So, in effect, you stewed it, Andy. IMHO, the crockpot is not the
best method of achieving a "deli-style" roast beef. I know you just
got, but it is not the be-all and end-all appliance for cooking
everything.

Wayne,

Obviously not! I'll hunt for a "proper" roast beef recipe.

Thanks,

Andy

You might try this one, but use the oven for it...

3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3
inch intervals with cotton twine. Place roast in pan, and season with salt,
garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven,
cover loosely with foil, and let rest for 15 to 20 minutes.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

Dimitri said:

So basically you Braised it (cooked in liquid) just like a pot roast.

Try a Marinated (red wine & spices/herbs) rump or watermelon cut
round. Place it on a rack in the oven and dry roast to about 13 to
140 degrees internal temperature. Then slice thin like the deli meat
you're talking about.

Dimitri

Dimitri,

I'll try that. Watermelon?!? A Kalifornia kut? 🙂

--
Andy
http://tinyurl.com/dzl7h

See section d

# 3
http://www.metrokc.gov/HEALTH/boh/code/titleR6.pdf

Dimitri

jmcquown said:

Perhaps they've never actually *had* a French Dip?

Jill

Jill,

Do you think 523 people could be clueless? I have to agree.

Andy

Dimitri said:

Quoted message said:

I'll try that. Watermelon?!? A Kalifornia kut? 🙂

--
Andy
http://tinyurl.com/dzl7h

See section d

# 3
http://www.metrokc.gov/HEALTH/boh/code/titleR6.pdf

Dimitri

Dimitri,

OK! I'll test my butcher's intelligence with that info!

Thanks,

Andy

Wayne Boatwright said:

On Wed 07 Sep 2005 02:39:13p, Andy wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

So, in effect, you stewed it, Andy. IMHO, the crockpot is not the
best method of achieving a "deli-style" roast beef. I know you just
got, but it is not the be-all and end-all appliance for cooking
everything.

Wayne,

Obviously not! I'll hunt for a "proper" roast beef recipe.

Thanks,

Andy

You might try this one, but use the oven for it...

3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie
at 3 inch intervals with cotton twine. Place roast in pan, and season
with salt, garlic powder, and pepper. Add more or less seasonings to
taste. Roast in oven for 60 minutes (20 minutes per pound). Remove
from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Wayne,

I'll try that but ONLY 60 minutes?!? Where on the doneness scale will
this finish?

Andy