Recipe Requested Bottom Round/Rump Roast Ideas?

[Krouton]

I received a bottom round roast and not really sure what to do with it, I’ve only ever used it to make beef jerky in the past. Anyone have any recipes they like for this cut? Ideally something not rare/suitable to feed my toddler. Thank you!

 

[HumbleHomeCook]

For what you want, I'd likely braise it. Smoking it is the first thing that sprang to mind but you may not have that capability and your toddler may not be a fan.

Cut into ~2" chunks. Render some bacon in a pot or Dutch oven or similar vessel. Remove the bacon and drain a little of the fat. Sear the beef chunks. Remove the beef and saute some onion, mushrooms and garlic. Deglaze with red wine or stock if you want to keep it alcohol free. I actually prefer chicken stock but up to you.

Add it all back in and then add the liquid of your choice until around 3/4ths covering the beef. Not fully covered! Add in bay leaves and whatever you like. Put a lid on it and toss it in something like a 275-325F oven for a few hours. Probably minimum of three but will be size and temp dependent.

Once beef is nicely tender, put back on a burner and bring to a simmer. Mix in a corn starch slurry to thicken.

There's certainly different approaches but that's a pretty straight forward one. Great with mashed potatoes.

 

[Krouton]

For what you want, I'd likely braise it. Smoking it is the first thing that sprang to mind but you may not have that capability and your toddler may not be a fan.

Cut into ~2" chunks. Render some bacon in a pot or Dutch oven or similar vessel. Remove the bacon and drain a little of the fat. Sear the beef chunks. Remove the beef and saute some onion, mushrooms and garlic. Deglaze with red wine or stock if you want to keep it alcohol free. I actually prefer chicken stock but up to you.

Add it all back in and then add the liquid of your choice until around 3/4ths covering the beef. Not fully covered! Add in bay leaves and whatever you like. Put a lid on it and toss it in something like a 275-325F oven for a few hours. Probably minimum of three but will be size and temp dependent.

Once beef is nicely tender, put back on a burner and bring to a simmer. Mix in a corn starch slurry to thicken.

There's certainly different approaches but that's a pretty straight forward one. Great with mashed potatoes.

Thank you, this is probably what I’ll end up doing. I almost never have alcohol in the house, so I’ll definitely go the stock route.

 

[Transmaster]

Bottom Round steak is my favorite charcoal grilled steak. I use a Jaccard 48-blade Meat tenderizer on them.

As for Rump Roast. My family has a 110-year-old version of the Liverpool Hotpot. The German side of my family had just left Frank, Russia in 1903 and were emigrating to the United States. It took them 6 months to book a passage to New York, In the meantime, my great-grandmother who was an excellent cook worked in a Liverpool restaurant. One of the dishes she picked up was the Liverpool hotpot. In the UK mutton is one of the main meats used in this pot roast-style dish, carrots, turnips, onions, and potatoes were also standard in this dish. When they finally arrived in Nebraska this dish was modified for what was available locally. The recipe now is rump roast, potatoes, carrots, and yellow onions, turnips were sometimes used but, I don't. The original is cooked in a cast iron Dutch oven, with enough oil to cover the bottom brown on all sides a well-floured rump roast. add the vegetables, with enough water to cover the roast, salt and pepper to taste, I usually leave the salt and pepper out and season it at the table if needed. You have your choice of cooking methods. stove top, in the oven, or with a Dutch oven designed for it charcoal on a fire pan. I have done the charcoal method and it is pure magic.

I have modified it. One of my goals with this family dish is the brown colored potatoes, browned from the beef stock they cook in that is developed during the slow cooking. For me, it is the potatoes that are the best part of this dish. What I have done is add a can of beef consommé to the liquid part. I also exclusively use Wyoming Yukon Gold potatoes. Originally red potatoes were used. Yellow onions are very important, their stronger taste is necessary. I use the Yellow Onions grown in the Pierce, Colorado area.