Bottom Round Rump Roast recipe....aaaaand GO!

Answered on August 19, 2014
Created September 26, 2011 at 1:40 PM

I have a bottom round rump roast that I'd like to cook up tonight, but a quick Google search didn't help.

Since I didn't really plan ahead for this one, I need a recipe that doesn't require hours and hours of marinating and that I can use for the grill (and, preferably, that doesn't use aluminum foil).

Does such a thing exist?? Or will I have to put this off for another day?

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7 Answers

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on September 26, 2011
at 04:21 PM

Maybe you can apply the principle of Swiss steak...slice it 1/2-3/4" thick and meat hammer it to the point that it's almost falling apart. Then grill the steaks on both sides. I'd recommend simmering them another 30 minutes to further tenderize, in whatever you choose - red wine, salsa, milk - with lots of s&p, to make a gravy.

Another thought would be giving it a speed cooking in a pressure cooker. Cut it into chunks instead of doing it whole.



on September 26, 2011
at 02:33 PM

It's so lean, the grill probably won't do it justice and you'll need to saw it into tiny pieces to save your teeth.

I always cook mine in my crockpot - make a few slits in the top, insert some cloves of garlic here and there, rub all over with salt and pepper, dump in a cup of beef broth and 1/2 cup or so of red cooking wine, cook on low for several hours (I've tried 7-10 and it comes out the same).


on January 29, 2013
at 06:41 PM

Best Recipe I have had for lean, grassfed meats: 45 minutes to 1 hour at 350 depending on size of roast (Err on the side of less done than more done because you can always throw it in a skillet for people who like it a little less pink). Rest 15 minutes and serve. This roast needs to be cooked to just between rare and medium rare to be tender unless your cooking in the slowcooker/dutch oven for 8-10 hours.



on January 29, 2013
at 06:07 PM

I love the suggestion from henny! thank you, i'm doing this right now! literally! I've seen this version before but someone suggested to cook for 18 min (or 5 min per pound) at 500...ummm that's a little worrisome! I will try this way and adjust heat as needed.



on September 26, 2011
at 03:57 PM

"I need a recipe that doesn't require hours and hours of marinating and that I can use for the grill"

bummer about that part... best recipe for a roast (IMO) is Peppercorn Beef Burgundy.

2-4 lbs beef

1 bottle of red wine (we used merlot)

1 tbsp cracked pepper

2 tbsp whole peppercorns

1 garlic cluster of cloves (separated)

1 tbsp sea salt

2 tbsp rosemary

crockpot. 8 hours. amazing.

next time Ruth.



on September 26, 2011
at 03:30 PM

It may not help for this time but maybe next time you can try my low and slow oven method. Season the meat as you wish with salt/pepper/spices and place it in a roasting pan (or cast iron frying pan).

Cook it briefly- say 15 minutes- at 350 F to seal the meat, then turn it down to the lowest setting (mine is 170 F) and walk away. It can sit all day and turn out great.

If you are worried about leaving it when you are at work, try it on the weekend first.

Medium avatar


on September 26, 2011
at 02:58 PM

No quick fix for round.

I cooked a similar cut yesterday beef bourguignon-style in a big pot. I cubed the roast, and browned the meat in ghee. Added shallots, garlic, carrot, and celery til a little caramelized. Poured in 2 cups of cabernet sauvignon and 2 cups homemade GF beef stock. Sprig of fresh thyme, bay leaf, salt and pepper. In the oven at 350 for about 1.5 hours. Then threw in 2 cubed yams and back in for another hour(ish).

If you want to grill it, it needs to be cubed and marinated for a good long time. Makes excellent kabobs.

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