Roast beef cook

[Bearcarver]

Looks Great, Adam---Mighty Tasty!!!

I like to slice it thinner with the auto-slicer. Then I end up thawing the vac packs in the fridge, and either make cold Sammies (with Horse Radish & MW) with it, or warm it in some Au Jus for French Dip Sammies.

You got some gooood eaten' there!!

Bear

 

[foamheart]

Gosh that looks good Adam! LOL.. I just thought of something... its like Forest Gumps says, "You never know what ya gonna get".

Looks like you got a winner.

 

[disco]

Oh, that looks good. I can just see it thin sliced, stacked on a roll. Great job, Adam.

Disco

 

[pc farmer]

Thanks Bear.  I will use the slicer tomorrow.

 I just sliced a bit for the pictures.

I can handle the mayo but not horse radish.

I see this in my lunch all week.

 

[pc farmer]

 
Oh, that looks good. I can just see it thin sliced, stacked on a roll. Great job, Adam.

Disco

Thanks Disco.

 

[pc farmer]

 
Gosh that looks good Adam! LOL.. I just thought of something... its like Forest Gumps says, "You never know what ya gonna get".

Looks like you got a winner.

LOL Foam, I have more of these rolled rumps in the freezer too.

 

[junkcollector]

adam

looks like you got a great pile of sammichs in your near future. those ribs looks great too.

 

[pc farmer]

Thanks JC. The ribs were good but the star of the cook was the beef.

 

[junkcollector]

I PROMISE YOU, that beef looks like the star too!!

 

[pc farmer]

Thanks. I will be making ALL of my roast beef from now on.

 

[pc farmer]

I really like this Humphreys lump too.

Burns clean and no poping.

 

[demosthenes9]

Good job on the roast C Farmer.

One thing that I am kind of confused about is the hollow portion which shows that it was indeed a rolled roast.  It doesn't look like the any rump roast that I have ever seen.   Here's some pics of rump roasts that I'm used to.

rumproast.jpg

• demosthenes9
• Mar 1, 2014

eb37141f.jpg

• demosthenes9
• Mar 1, 2014

Maybe it's a regional thing ?       Hopefully someone will explain the difference.

 

[pc farmer]

Thanks, yea I don't know. All my rolled rumps are like that. They come tied from the butcher.

 

[pc farmer]

Thats a really good idea it looks awesome, may be a dumb question but did you cook to well done? Or any type of cure? I love deli sliced meats and never thought of doing them at home.

I cook to a IT of 150 cause I like my meat more well done than most. No cure. Pulled out of freezer, thawed out, rubbed and cooked on my mini at 275.

 

[Bearcarver]

 
Good job on the roast C Farmer.

One thing that I am kind of confused about is the hollow portion which shows that it was indeed a rolled roast.  It doesn't look like the any rump roast that I have ever seen.   Here's some pics of rump roasts that I'm used to.

rumproast.jpg

• demosthenes9
• Mar 1, 2014

Maybe it's a regional thing ?        Hopefully someone will explain the difference.

Maybe you've been looking at "Rump Roast".

Adam made a "Rolled Rump Roast":

A rolled  rump roast  is very similar to a beef round steak  that has been seasoned with salt and pepper and rolled  into a log shape. The roast  is then tied with kitchen twine to prevent it from unrolling while cooking. The string is typically removed for serving. The roast  is carved from the rear leg of the animal and is commonly best-known as a beef or veal cut. It is recommended that this dish be cooked for a long period over low heat, and adding broth prevents the meat from becoming overly dry and tough as it cooks.

Commonly considered a lower-quality cut, the rolled  rump  roast  attempts to take advantage of its roast  status to make slow-cooking and braising a preferred cooking method. When served as a round steak, this cut of meat can be very tough and difficult to digest. Rolling the meat and tying it creates a thicker piece of meat that is able to successfully endure a slow-roasting method of preparation, which often results in a more tender cut of meat when finished cooking. It is common for the roast  to be browned in a skillet over very high heat before placing the meat into a roasting pan.

Bear

 

[demosthenes9]

 
Maybe you've been looking at "Rump Roast".

Adam made a "Rolled Rump Roast":

A rolled  rump roast  is very similar to a beef round steak  that has been seasoned with salt and pepper and rolled  into a log shape. The roast  is then tied with kitchen twine to prevent it from unrolling while cooking. The string is typically removed for serving. The roast  is carved from the rear leg of the animal and is commonly best-known as a beef or veal cut. It is recommended that this dish be cooked for a long period over low heat, and adding broth prevents the meat from becoming overly dry and tough as it cooks.

Commonly considered a lower-quality cut, the rolled  rump  roast  attempts to take advantage of its roast  status to make slow-cooking and braising a preferred cooking method. When served as a round steak, this cut of meat can be very tough and difficult to digest. Rolling the meat and tying it creates a thicker piece of meat that is able to successfully endure a slow-roasting method of preparation, which often results in a more tender cut of meat when finished cooking. It is common for the roast  to be browned in a skillet over very high heat before placing the meat into a roasting pan.

Bear

Thanks for info Bear.  Yeah, I had noticed the "rolled" part.  I mistakenly figured that his butcher just decided to tie a rump roast up with twine to shape it a bit.     From the looks of it, coupled with what you posted, they actually appear to be two different cuts?

 

[pc farmer]

Sliced on my hobart slicer.

adamphone300_zps0f78299a.jpg

• pc farmer
• Mar 2, 2014

adamphone303_zpsf79e165b.jpg

• pc farmer
• Mar 2, 2014

adamphone301_zps7fec8b83.jpg

• pc farmer
• Mar 2, 2014

adamphone302_zps27d7e74c.jpg

• pc farmer
• Mar 2, 2014

So thin you can almost see through it.

My last pics of this cook.  Sorry for boring you with more pics.

 

[disco]

Terrific. I am very jealous of your Hobart slicer.

Disco

 

[Bearcarver]

 
Sliced on my hobart slicer.

So thin you can almost see through it.

My last pics of this cook.  Sorry for boring you with more pics.

No boredom here!!!

Those slices are what I was waiting for!! Looks Mighty Fine!! 

Bear

 

[pc farmer]

 
Terrific. I am very jealous of your Hobart slicer.

Disco

Thanks Disco.  I got it from my grandpap before he passed.