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Old 04-21-2010, 01:23 PM   #1
PitBull
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Default Chuck Roast - Rump Roast, what's the difference?

I was looking thru my recipes and came across this one, I was going to buy a chuck roast for it, but it say's rump roast, will it taste the same?

Easy Slow Cooker French Dip

Ingredients

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
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Old 04-21-2010, 01:25 PM   #2
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Also will the alcohol burn off in the crock pot?
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Old 04-21-2010, 01:37 PM   #3
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I never buy rump roasts as they seem tough IMO. Both require slow cooking. The rump is going to be a lot leaner though and may be what you actually need for French dip sandwiches.
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Old 04-21-2010, 01:39 PM   #4
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I never buy rump roasts as they seem tough IMO. Both require slow cooking and the rump is going to be a lot leaner.
What cut of meat do you buy?
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Old 04-21-2010, 01:40 PM   #5
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Quote:
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Also will the alcohol burn off in the crock pot?
You are never going to know beer was in the recipe! I'm not sure, but I think the beer may help tenderize the beef.
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Old 04-21-2010, 01:43 PM   #6
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Quote:
Originally Posted by PitBull View Post
What cut of meat do you buy?
Pit, I always buy chuck roast but for what you are going to make, maybe the rump roast would be best. It is a lot leaner and would probably slice pretty whereas a chuck would fall apart!
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Old 04-21-2010, 01:49 PM   #7
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Chuck roasts have more fat.
Those are good for soups. I only buy rumps. I make pot roast with them. When I am finished cooking you do not need a knife. I found that the sirlion roasts are tougher.
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Old 04-21-2010, 01:49 PM   #8
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Quote:
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Pit, I always buy chuck roast but for what you are going to make, maybe the rump roast would be best. It is a lot leaner and would probably slice pretty whereas a chuck would fall apart!
OK, thanks.

I use Chuck roast when I make BBQ sandwiches in the crock pot and it does pull apart easy, so I guess I need rump for slicing.

Is Arm and Chuck the same thing?

I haven't seen one labled Arm in a long time.
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Old 04-21-2010, 02:41 PM   #9
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Chuck is from up front around the shoulder and rump is from the behind, obviously.

Many people think that chuck is more flavorful, but that's probably because it has more marbleing. Both need to be cooked low and slow or they will be tough.

Alcohol never buns completely off, though most of it will in your recipe. So if you have someone who absolutely cannot tolerate it, use water or something else instead of the beer.
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Old 04-21-2010, 03:04 PM   #10
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I think I'm going to have to buy a dark beer for this, I don't know if Miller Light would taste good in this.
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Old 04-21-2010, 03:28 PM   #11
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Would y'all add Worcestershire Sauce to this recipe?

If so how much?

I love Worcestershire Sauce sauce.
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Old 04-21-2010, 03:50 PM   #12
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Related question: Is there a chart somewhere (other than at the butcher) that gives multiple names for cuts of meat? The one in the BHG cookbook hasn't been that useful for me.
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Old 04-21-2010, 03:51 PM   #13
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Quote:
Originally Posted by DecoMom View Post
Related question: Is there a chart somewhere (other than at the butcher) that gives multiple names for cuts of meat? The one in the BHG cookbook hasn't been that useful for me.
Like this?

http://www.gourmetsleuth.com/Article...beef-cuts.aspx
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Old 04-21-2010, 03:57 PM   #14
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Yes, exactly! Just e-mailed the link to myself. Thanks!
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Old 04-21-2010, 03:58 PM   #15
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Quote:
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Thanks I saved it to my favorites!
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Old 04-21-2010, 05:09 PM   #16
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I buy what ever cut of roast that's a good price. Crock pots make everything tender when you cook on low heat.
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Old 04-22-2010, 12:49 AM   #17
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Quote:
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I buy what ever cut of roast that's a good price. Crock pots make everything tender when you cook on low heat.
Don't cook something too lean in the slow cooker ... you're liable to end up with shoe leather. The cheap cuts have some fat and get niiiiice and tender in the slow cooker.
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