I may have abused my roast

S

skyastara

Well-known member
Well, here's what I did:

Stuck some freshly ground pepper all over the meat. Browned in olive oil on all sides (not long enough, I am pretty pregnant and got way too hot), then put it in a big roasting pan with 1 part cubed potatoes, 1 part mixed root vegetables: turnips, rutabaga, beets, onions and a large bulb of garlic, cloves peeled but left whole. Said vegetables were seasoned with assorted stuff and well oiled.

I deglazed the pan with the australian shiraz/merlot that I mentioned, which turned out to be a nice wine to cook with. Rich, a bit spicy, very full. Brought it to a boil and poured it over the meat. I ended up using about 2/3 of the bottle. Covered tightly with foil and cooked at 225f for about 2 hours. Drained the cooking juices, thickened with a roux for gravy.

It's not terribly flavorful, but at least it didn't get tough. I mean, it tastes great, but the meat itself lacks flavour. It's well done, next time I would either use a different cut and do the exact same thing, or cut the cooking time by a lot for this cut to get rare meat.

 
And my tentative plan for tonight... any input would be greatly appreciated smileys/smile.gif

Cube the meat, stick it along with the veggies from last night in a deep casserole. Mix the gravy from last night (pretty winey) with some new gravy that I'll make from beef broth and mushrooms, put rolled and cut biscuit dough on top, bake till all is done.

Is this a bad plan?

 
Sounds like a great plan!

When can I come over? just kiddin'

You could also do mashed potatoes on top, instead of biscuits.

Sounds like your cooking method was just fine, what cut of beef was it? Some cuts they label as roasts, but they require braising instead of roasting. And some cuts get tough if cooked beyond medium rare. Also, some roasts must be sliced very thinly, that will disguise any toughness (need an electric knife or a steady hand).

pesky cows!

 
a good start.

herbs.
onions.
carrots.
grated zucchini.
mushrooms.
bitters.

you get the idea.

SMOOCH!!!!!!!!!!!!!!!!!!

 
Thanks!

onions, check
carrots, well, I got tired of cutting stuff up
zucchini sounds great, a nice fresh note but none in the house
mushrooms, check
bitters? ummm nope don't have any. Lots of mushrooms though... lol

I hope you're doing well. I haven't had a chance to read anything yet tonight, I'll get the latest update in a minute when I read up there though. My thoughts are with you.

Heather, I thought of mashed potatoes, in fact it seemed a better choice but I decided it's less work to do the biscuits and I'm worn out (as always). The cut was called a beef round rump roast. I think I should have gotten the pretty chuck that was there too. Or, like I said, kept it rare. I did slice it very thin (steady hand is no problem, my only knife accidents have been when celebrating holidays and my alcohol to blood volume was somewhat different than usual lol. They're usually just a little bit dramatic, and I tend to find them way too funny), it wasn't tough but it just doesn't have a lot of flavor apart from what the cooking liquid/spices imparted.

 
I made way too much as usual

My partner is not going to be home until late. Probably 2am. You're more than welcome to stop by but I'll recruit you to help unpack stuff.

lmao

 
I'll chime in here, the round is a little on the chewey side when roasted, but it's wonderful when

braised as a pot roast

My mom made "rump roast" for decades with a packet of onion soup mix and some Gallo Burgundy (the gravy was to die for but the meat undid my orthodontia). Decades later, I braised the round in red wine a la Julia Child and it was a revelation!

Your savory cobbler idea sounds like a perfect solution, and mushrooms are the perfect addition.

The tastiest cuts of beef, to me, are the least expensive; chuck. brisket, oxtail: the ones you have to simmer all day to make them edible.

 
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