Well, it depends on what kind of cut of beef you’re using. Cheaper cuts like chuck (which includes blade and shoulder roasts) and round should be cooked slowly, with liquid, at a lower temp for a few hours…long enough for the collegen in the meat to turn soft and tender. Sirloin and loin cuts (like rump roast) should be dry roasted and cooked medium or rare.
I’ve always cooked pot roasts very similar to the ideas above and our family loves them (I think I love the vege’s most of all), but last year I cooked my first grass-fed rump roast and it was unbelievably good. One thing to remember about grass-fed is that is usually cooks faster and will get tough if over-cooked (with the exception of pot roast).
I salted, peppered, and browned it in olive oil on all sides and put it into a 250 oven for about 45 min (until it reaches 110), then turn the oven up to 500 and cook until 130 in the thickest part. Then let it rest a few minutes and make gravy out of the drippings.
I have a round roast in my freezer I need to cook. Does anyone have any great recipes specific to round roast?
