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The best cut for sliced roast beef at the dinner table is the standing rib roast. If you don't want to serve the bones or deal with them at the table, simply remove the bones in the kitchen. It takes two skillful cuts. You'd find me in the kitchen with the bones thoogh. A buffet style roast has been dry aged and cooked for a very long time to get the result you see in a buffet and frankly not nearly as good as a prime rib. Snooty restaurants insist on one thick slice but you don't have to. Cut it as thin as you like. No gravy, beef broth or au jus mix, only actual meat juice.
Last edited by Wilson513; 12-02-2010 at 05:54 AM..
Lisa ~ I wouldn't buy anything other than a rump roast or a bottom round roast.
RR is right. I love a large Rump roast. I salt/pepper and insert a couple garlic gloves in it and cook at 425 for about 20 min., then down to 350. I like it quite rare in the middle and the end cuts have a nice dark brown glaze.
I also add some water and beef stock to the pan w/ a few cut up onions/garlic and this will reduce to a nice gravy for the mashed.
I miss the old fashioned bone in rump roast. Modern processing has taken those away from us. So my choices for slicing are either boneless rump or eye of round. For just me and the wife I'd rather have a 7 Bone Chuck roast for flavor. More of a skillet pot roast with carrots and onions and potatoes cooked with it.
I am using a rump roast for pot roast tomorrow...tried and true And a couple of weeks ago I made a sirloin tip roast for the first time. It was delicious. Medium rare, juicy and tender. I made a rub for it
Rump or Chuck here too!! I do plead ignorant to many of the different cuts!
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Re: the roast
