Pauline said...

> On Sun, 23 Sep 2007 16:26:58 -0500, Andy <q> wrote:
>
>:Bob (this one) wrote:
>:>
>:> For my restaurants, I did it this way: A rump roast is a solid muscle
>:> piece and doesn't need tying. We seasoned with ground white pepper,
>:> garlic powder and seasoning salt, and we did it generously. Heat the
>:> oven to 250°F (not a typo), put the meat on a rack so it's up off the
>:> floor of the pan and into the oven it goes. You can't cook by time
>:> because there are too many variables (accuracy of the oven, the
>:> temperature of the meat going in, the shape of the piece of meat, etc.).
>:> For rare, cook to a center temp of 120-125°, med-rare - 130-135°, med
>: -
>:> 140-145°. More than that, it won't slice well and it will eat tough.



Pauline,

> About how long does this take, probably a good 3 hours?

As Pastorio mentioned, you must cook by temp to doneness, not time to
doneness. A 4 lb. roast will take longer than a 2 lb. roast, etc., etc.

A digital probe thermometer is invaluable for oven roasting, imho. Quick read
thermometers are Ok but every time you open the oven door to test at
intervals, oven temp will drop so it will take a little longer to finish
roasting than if the oven maintained temp all along. You get the idea.


> BTW, if you don't have a rack that would do the job?

If you have two oven racks in your oven, put a pan on a lower rack (to catch
any drippings) and put the roast directly on the oven rack in the slot above
that. Put a sheet of aluminum foil in the pan so you won't have to clean it
afterwards.


Just a reminder, the roast and technique Pastorio mentioned is NOT for pot
roast, rather a regular non-fall-apart roast beef that you slice thin, like
roast beef you'd order at a deli counter at your supermarket.

You might get great results making a chuck roast this way! I never tried one.

HTH,

Andy