Quote:
Originally Posted by Boomer
Hello, my name is Boomer. I am a carnivore.
I need advice.
The rump roast did not turn out like we had hoped.
It was in for 24 hours. It came out nicely pink, with a decent flavor — which was due to the seasoning before it went in.
But it was a little chewy — not awful — but not great. And we were doing so well with all the other things we have tried since we got into this very recently.
The rump roast has been sliced very thin and will be OK, warmed, and topped with a mix of sour cream and creamy horseradish, or in a sandwich with something else.
But what did we do wrong?
It was seared first. That was our first time searing first instead of after.
Stayed in for 24 hours. Was that not long enough?
Did we expect too much of a rump roast?
Boomer
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Salt may have been your down fall for a tough rump. I don’t sear any meat before bath, you can, but have never been happy with the results.
18 to 24 hours is the correct time, but sometimes you just get a cut of meat that is not great.