"Dawn" wrote in message
...
The roast was donated by non-cooking friends for a potluck this week. I
said I'd cook it. It's huge. I'm not even sure how many pounds this is.
It's labelled "rump roast" and measures about 8 or 9 inches square, being
5" thick at one end and 3" at the other. Any suggestions for cooking
times? I've never done a roast this large before and I'm concerned about
either cooking it too long and having it dry out (esp that thinner end) or
not getting it cooked enough before dinner (7pm Thursday)
Dawn

Bring the roast up to room temperature before cooking it. The problem of
overdone on the outside and rare on the inside is less. The cooking time is
more related to the diameter of the roast than to its weight. Roasting or
braising is more related to the time it takes to start at the outside, and
work heat to the inside, or center of the roast. The length of the roast in
theory at least, doesn't affect roasting time as much.

Braise the roast. Baste frequently, and turn the roast 90 degrees every
thirty minutes. Brown the roast thoroughly before braising, either in salt
pork fat, bacon fat, or any other. Don't use olive oil. It breaks down.

If I were doing this I would follow a recipe for Boeuf Bourguignon,
but not cutting the meat up into pieces. I would lard the meat if I had the
energy with pork lardons, or strips of bacon fat, as in a daube of beef.
Braise in a nice fruity red wine. When you are resting the meat at the end,
make your sauce.
Serve with vegetables of choice.

I'm beginning to starve writing this. Boeuf Bourguignon is one of our very
favorite dishes. Easy to make. Traditionally this is served with an
expensive bottle of burgundy. In the US it's very good with a petit shariz,
with its abundant fruit and good value.
The best to you and dining friends.
Kent

Afterthought: There are many great recipes for this dish. This is very
typical.
http://www.epicurious.com/recipes/re...s/views/104754