"W" > wrote in message
news
> "cshenk" > wrote in message
> ...
>> W wrote in rec.food.cooking:
>>
>> > "Ed Pawlowski" > wrote in message
>> > ...
>> > > On 2/5/2016 10:14 PM, W wrote:
>> > > > I have a rump roast I tried to cook in a cast iron crock pot,
>> > > > around 250 degrees for five hours. I followed a recipe that
>> > > > used vegetables and broth, which were about half way up the
>> > > > height of the roast.
>> > > >
>> > > > First, is this a good method for cooking this type of meat?
>> > > >
>> > > > Second, it came out dry and brittle. Would this be a sign of
>> > overcooking?
>> > > > Technically the recipe called for a longer cooking time.
>> > > >
>> > >
>> > > My grandmother always made rump roast and it was tender and very
>> > > flavorful. I'm luck enough to have her Club Aluminum Ditch oven to
>> > > continue the tradition.
>> > >
>> > > Dry and brittle sounds like overcooking.
>> > >
>> > > Salt and pepper the roast. Heat the pot with a little oil on the
>> > > bottom. Once hot, put the roast in to brown. Leave it in place
>> > > until it releases on its own. Turn to another side and repeat
>> > > until all sides are well browned. Remove from the pot/.
>> >
>> > Could I just sautee the roast to brown it on both sides, keeping it
>> > out of the dutch oven until the veggies are cooking as you describe
>> > in next step?
>> >
>> >
>> > > Add a sliced onion to the pot and cook until the onions are clear.
>> > > Put the meat on top of them, add enough water to cover about 1/3 of
>> > > the meat. Lower the heat to barely a simmer, put the lid on. Cook
>> > > to tender, about 4 hours.
>> > >
>> > > You will have plenty of liquid to make gravy. Goes well with mashed
>> > > potatoes.
>>
>> Hi W, the problem seems you have a 'put it in the oven' type off
>> cookware but are trying a sealed separate ceramic crock recipe that
>> leaches no water out.
>>
>> Please describle what YOU mean by a 'dutch oven' as the name can be
>> very different over here. For example, some are in the oven, come are
>> on the stove top, and come are on the counter with a 4 inch lip and a
>> top.
>>
>> A crockpot/slowcooker is radically different in looks and how it cooks.
>
> I cooked the roast in this dutch oven:
> http://www.amazon.com/gp/product/B009HBK1E8
>
> A cast iron dutch oven brought to the right temperature should produce
> very
> similar results to an electric crock pot.

Why in the world would you say that? Crock Pots cook differently. You
can't just take an oven recipe and do it just like that in a Crock Pot.
You'll wind up with a failure and/or a mess. You have to use much less
liquid in a Crock Pot because it doesn't cook off.