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The rump roast, however, sits at the juncture of the cow's leg quarters and the rest of its body. This cut of meat is very tough, packed with collagen and dense muscles fibers, and has less fat because it's constantly used by the cow to walk and support its own weight. Tough cuts of meat like the rump roast require low heat for a long period of time in contrast to the quick-cooking high heat of a ribeye steak.
The long cook time allows the tough connective tissue to break down, and it allows the firm collagen to liquify into gelatin that makes for a juicy and succulent pot roast. If cooked quickly, a rump roast would be as tough as a shoe, but slowly braised as a pot roast , a rump roast melts in your mouth with complex flavorful juices that are only released by the meat over a long period of cooking.
By Micah A Leal. This seriously garlicky pot roast starts off with roasting whole heads of garlic and makes enough to stock up and save for upcoming dinners. Get our Garlicky Pot Roast recipe. A great winter stew that freezes well, this recipe calls for a three-pound boneless chuck roast. You can substitute any winter root vegetables for the carrots and Yukon Gold potatoes to change it up and be sure to freeze any leftovers. Get our Easy Beef Stew recipe. This comforting dish is made with a fou- pound chuck roast and seasoned with ginger, nutmeg, cinnamon, garlic, brown sugar, vinegar, and salt.
Get the recipe. Creole seasoning gives this tender chuck roast recipe a Cajun twist. The tomato gravy is an excellent accompaniment to mashed potatoes or some creamy polenta. A number of vegetables make this a balanced meal—you can easily add in a batch of cauliflower puree as well make to make the gravy a bit thicker.
Should you rinse chicken, steak, pork, or other meat before you cook it? The question stems from sanitary concerns, but there are also quality…. As the rump roast has very little fat, the USDA classifies it as an extra lean cut. The chuck roast contains a generous amount of marbling; despite this, it is classified as a lean cut. A rump roast contains calories per three-ounce serving. A similarly-sized serving of chuck roast contains calories. The relatively low fat content and high connective tissue content of both rump roast and chuck roast make them ideal for slow cooking.
For rump roast, chefs recommend braising or stewing in a Dutch oven, or oven roasting on low heat. For chuck roast, pot roasting is highly recommended as it preserves the moisture of the meat. Most delis use rump roast for roast beef, as it is tender if sliced thinly. Chuck roasts are often processed into ground beef and are the primary ingredients in burger patties. By: Editorial Staff Updated: Jan, Did this article help you?
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