RoastAmerican
Bottom round rump roast
A cheap roast that only works sliced thin, pink. Overcook it and you have shoes.
Made it?
1 hr 50 min · 15 min hands-on · pull 128°F · rest 20 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- bottom round roast2 lb
- kosher salt1 tbsp
- black pepper2 tsp
- oil1 tbsp
Method
- 1
Salt overnight. 275°F until 122°F, about 80 minutes.
- 2
Rest 20, tented. Slice as thin as you can across the grain.
- 3
Horseradish, jus from the board. This is not a pot roast — do not braise a rump and expect chuck.
If you don’t have it
- bottom round → rump roast. Keep the same pull. Leaner cooks faster and dries sooner.
- bottom round roast → What you actually have, if it is the same muscle family. London broil in this library is the steak version of this muscle. This is the roast.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min