Request: Hi all, Pathmark had a sale on beef roasts yesterday, so I bought a beef bottom choice
round roast and a beef round boneless rump roast choice. Is there a difference as to what is the
best way to cook either of them. I like very simple recipes as I'm not a great cook. Any help would
be very appreciated.
Roasted Beef
My suggestions would be to braise, specially the bottom round. Or put it in the crock pot. Round is
very lean, thus very dry and IMO a little chewy. The rump roast would roast ok. Put it in a covered
roasting pan season well with salt and pepper, oregano, basil and garlic powder or garlic salt. if
you feel like taking the time poke a long knife into the meat in various places, about 3/4 of in
inch, and stuff in a piece of green onion and a slice of a garlic clove in the holes (an old trick I
learned from watching Justin Wilson). but that's not absolutely necessary, powdered spices work.
Quarter an onion or two and put in the bottom of the pan, roughly chop a few carrots, throw a couple
peeled cloves of garlic or a some shallots in too. I always put some water or broth or wine, maybe a
cup, in the bottom of the pan too. Roast in a preheated 325 degree farenheit oven for about an hour
or until done to your taste preference. Remove roast and let cool, slice thinly and serve with pan
gravy and mashed potatoes, or on crusty rolls for fab sandwiches.
Lynn
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