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.

--
W

"W" > wrote in message
news
>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.

I have no clue about degrees of a Crock-Pot. Mine only has settings of high
and low and one has a keep warm setting. Generally if you are going to do
the veggies in the same pot, you would put those on the bottom, then the
roast. You want some broth but not a lot. You don't want to stew the meat.
Put on high for an hour and then on low for probably another 6-8 hours.

However... Your post is confusing. Did you use a Crock-Pot or a cast iron
pot on the stove? They are not the same thing and they don't work the same
way.

On 2/5/2016 10:27 PM, Julie Bove wrote:
>
> "W" > wrote in message
> news
>> I have a rump roast I tried to cook in a cast iron crock pot,
>
Poor attempt at trolling. But look who fell for it! LOL

Jill

> I have no clue about degrees of a Crock-Pot. Mine only has settings of
> high and low and one has a keep warm setting. Generally if you are
> going to do the veggies in the same pot, you would put those on the
> bottom, then the roast. You want some broth but not a lot. You don't
> want to stew the meat. Put on high for an hour and then on low for
> probably another 6-8 hours.
>
> However... Your post is confusing. Did you use a Crock-Pot or a cast
> iron pot on the stove? They are not the same thing and they don't work
> the same way.

> On 2/5/2016 10:27 PM, Julie Bove wrote:
> > I have no clue about degrees of a Crock-Pot. Mine only has settings of
> > high and low and one has a keep warm setting. Generally if you are
> > going to do the veggies in the same pot, you would put those on the
> > bottom, then the roast. You want some broth but not a lot. You don't
> > want to stew the meat. Put on high for an hour and then on low for
> > probably another 6-8 hours.
> >
> > However... Your post is confusing. Did you use a Crock-Pot or a cast
> > iron pot on the stove? They are not the same thing and they don't work
> > the same way.

My apologies. I cooked the rump in a cast iron dutch oven.

Several sources online suggested "low" on a crock pot is around 200 degrees
F in an oven using dutch oven and "high" is around 300F.

--
W

"W" > wrote in message
...
>> On 2/5/2016 10:27 PM, Julie Bove wrote:
>> > I have no clue about degrees of a Crock-Pot. Mine only has settings of
>> > high and low and one has a keep warm setting. Generally if you are
>> > going to do the veggies in the same pot, you would put those on the
>> > bottom, then the roast. You want some broth but not a lot. You don't
>> > want to stew the meat. Put on high for an hour and then on low for
>> > probably another 6-8 hours.
>> >
>> > However... Your post is confusing. Did you use a Crock-Pot or a cast
>> > iron pot on the stove? They are not the same thing and they don't work
>> > the same way.
>
> My apologies. I cooked the rump in a cast iron dutch oven.
>
> Several sources online suggested "low" on a crock pot is around 200
> degrees
> F in an oven using dutch oven and "high" is around 300F.

That makes even less sense to me. Crock Pots are electric things. You plug
them in. You don't put them in an oven.

On 2/7/2016 2:25 AM, Julie Bove wrote:
>
> "W" > wrote in message
> ...
>>> On 2/5/2016 10:27 PM, Julie Bove wrote:
>>>> I have no clue about degrees of a Crock-Pot. Mine only has
>>> settings of
>>>> high and low and one has a keep warm setting. Generally if you
>>>> are going to do the veggies in the same pot, you would put
>>>> those on the bottom, then the roast. You want some broth but
>>>> not a lot. You don't want to stew the meat. Put on high for an
>>>> hour and then on low for probably another 6-8 hours.
>>>>
>>>> However... Your post is confusing. Did you use a Crock-Pot or a
>>>> cast iron pot on the stove? They are not the same thing and
>>>> they don't work the same way.
>> My apologies. I cooked the rump in a cast iron dutch oven.
>>
>> Several sources online suggested "low" on a crock pot is around
>> 200 degrees F in an oven using dutch oven and "high" is around
>> 300F.
>
> That makes even less sense to me. Crock Pots are electric things. You
> plug them in. You don't put them in an oven.


Isn't it rather obvious that oblivious bove is clueless when the word
"crock" (with or without the "pot") is used in the context of cooking
(?)!. Bless her heart, bove seems to know so little about cooking
except to use a can-opener or do bulk mail order (?)!

Sky

OBFood: Salted prime rib beast (2-ribs) is in fridge awaiting roasting
Monday afternoon ;D

--

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

"Julie Bove" > wrote in message
...
>
> "W" > wrote in message
> ...
> >> On 2/5/2016 10:27 PM, Julie Bove wrote:
> >> > I have no clue about degrees of a Crock-Pot. Mine only has settings
of
> >> > high and low and one has a keep warm setting. Generally if you are
> >> > going to do the veggies in the same pot, you would put those on the
> >> > bottom, then the roast. You want some broth but not a lot. You
don't
> >> > want to stew the meat. Put on high for an hour and then on low for
> >> > probably another 6-8 hours.
> >> >
> >> > However... Your post is confusing. Did you use a Crock-Pot or a
cast
> >> > iron pot on the stove? They are not the same thing and they don't
work
> >> > the same way.
> >
> > My apologies. I cooked the rump in a cast iron dutch oven.
> >
> > Several sources online suggested "low" on a crock pot is around 200
> > degrees
> > F in an oven using dutch oven and "high" is around 300F.
>
> That makes even less sense to me. Crock Pots are electric things. You
plug
> them in. You don't put them in an oven.

Yes, Julie, Crock Pots are electric. When you plug them in and set them to
"Low" they develop an internal temperature around 200F. When you set them
to "High" they develop an internal temperature around 300F.

I was trying to find an equivalent setting for a dutch oven placed in an
electric oven.

--
W

W wrote in rec.food.cooking:

> > On 2/5/2016 10:27 PM, Julie Bove wrote:
> > > I have no clue about degrees of a Crock-Pot. Mine only has
> > > settings of high and low and one has a keep warm setting.
> > > Generally if you are going to do the veggies in the same pot, you
> > > would put those on the bottom, then the roast. You want some
> > > broth but not a lot. You don't want to stew the meat. Put on
> > > high for an hour and then on low for probably another 6-8 hours.
> > >
> > > However... Your post is confusing. Did you use a Crock-Pot or a
> > > cast iron pot on the stove? They are not the same thing and they
> > > don't work the same way.
>
> My apologies. I cooked the rump in a cast iron dutch oven.
>
> Several sources online suggested "low" on a crock pot is around 200
> degrees F in an oven using dutch oven and "high" is around 300F.

This is a classic case where across the pond doesnt mean the same. I
suspect you used a American crockpot recipe on a european 'in the oven'
device. Thats whre it went all wrong.



--

On 2/5/2016 11:55 PM, Sqwertz wrote:
> On Fri, 5 Feb 2016 23:18:12 -0500, jmcquown wrote:
>
>> On 2/5/2016 10:27 PM, Julie Bove wrote:
>>>
>>> "W" > wrote in message
>>> news >>>> I have a rump roast I tried to cook in a cast iron crock pot,
>>>
>> Poor attempt at trolling. But look who fell for it! LOL
>
> I saw Crock Pot(tm) brand Dutch ovens at BB&B yesterday. But they are
> not electric. They are just Dutch ovens.
>
> http://www.bedbathandbeyond.com/1/1/...oven-grey.html
>
> As for a rump roast, I would never buy or cook one of those. Unless I
> was making beef jerky.
>
> -sw
>
No surprise it doesn't have a plug. None of my cast iron comes with a cord.

Jill

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/.

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.

On 2016-02-06 15:45:03 +0000, Ed Pawlowski said:

> Leave it in place until it releases on its own.

What does this mean?

gtr wrote in rec.food.cooking:

> On 2016-02-06 15:45:03 +0000, Ed Pawlowski said:
>
> > Leave it in place until it releases on its own.
>
> What does this mean?

When it slides around on it's own when you shake the pan.

--

On 2/6/2016 12:33 PM, gtr wrote:
> On 2016-02-06 15:45:03 +0000, Ed Pawlowski said:
>
>> Leave it in place until it releases on its own.
>
> What does this mean?
>
Meat sticks to the pan when you first put it in. Let is brown and it
will lift away easily.

On 2016-02-06 18:23:10 +0000, Ed Pawlowski said:

> On 2/6/2016 12:33 PM, gtr wrote:
>> On 2016-02-06 15:45:03 +0000, Ed Pawlowski said:
>>
>>> Leave it in place until it releases on its own.
>>
>> What does this mean?
>>
> Meat sticks to the pan when you first put it in. Let is brown and it
> will lift away easily.

Cool. Thanks.

On Sat, 6 Feb 2016 10:45:03 -0500, Ed Pawlowski > wrote:

>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 Dutch 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/.
>
>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.

Rump roast is bottom round... I much prefer top round. Bottom round
has a lot of silver skin and a hunk of gristle running through it. If
inexpensive I would buy it, trim away the silver skin and gristle and
cut into chunks for stew meat, or grind it for burgers or meat loaf,
but mostly the price for bottom round and top round is the same. Club
cast aluminum is excellent cookware for braising, should make a great
pot roast... for the liquid I use a can of beer and a can of water.
Lots of onions are good but I add lots of garlic too. I quarter the
onions so they don't dissolve, I still have nicely stewed onions at
the end. I usually add potatoes and carrots too, sometimes barley as
a thickener. I had a crock pot, tried it several times, ruined too
many pot roasts so I gave it away... I much prefer a standard pot on
the stove top; I cna taste for reseasoning, I can add ingredients in
the order they need time to cook and easily bring it back up to heat,
I have absolute control, a slow cooker offers no control, results are
a crap shoot. If having a hot dinner ready for when I come home is
important I'll stop for Chinese or Italian.

"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.

--
W

On 2/7/2016 12:40 AM, W wrote:
> "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?
>

You can. Doing it in the same cast iron pot keeps all the flavors in
the pot. Cooking allows for many variations and can all be good.

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.

--

"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.

--
W

W wrote in rec.food.cooking:

> "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.

Umm, I'd say you found it doesnt work the same.



--

"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.

"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.

Yep.

On Saturday, February 6, 2016 at 5:45:02 AM UTC-10, Ed Pawlowski wrote:
> 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/.
>
> 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.

I have my parent's old-timey cast aluminum Dutch oven - a nice oval one. I was going to dump it because I can't use it on an induction range but then I realized I could use it in the oven. I'm glad I figured that one out in time.

On Friday, February 5, 2016 at 5:14:25 PM UTC-10, 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.
>
> --
> W

The first thing you should do is verify that the oven is maintaining the correct temperature. If the temperature is correct, use a lower oven setting. If you're losing too much water, try laying a single sheet of aluminum foil over the top of the pot and place the lid on the foil. You should also consider using more liquid.

On 2/5/2016 7:14 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.
>

Have you tried roasting an Asian rump roast, little feller?
Now that be sum good eatin'.

in an hour

On 2/10/2016 2:37 PM, David wrote:
> in an hour

Fried brains in one hour?