Sauerbraten with a 1.1 pound beef rump roast
The recipe I'm using says to roast a 3.5-4 pound sauerbraten roast at 325F for approximately 4 hours. I'm making the recipe quite a bit smaller with a 1.1 pound roast.
Should I change the cooking time/temperature? I'm new to roasts, so I really appreciate any insight!
Best Answer
Sauerbraten is meant to be cooked low and slow (schmoren), not like an American roast which has to be removed from the oven as soon as it reaches a target internal temperature. Keep both the oven temperature and the 4 hour time, do not remove it after it reaches the target temperature.
For some background, read SAJ14SAJ's answer to How can you tell when a roast is done?. It is the section on low and slow roasting that applies to Sauerbraten.
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What is best cut of beef for sauerbraten?
A rump roast, beef eye of round, or bottom round are more traditional cuts of beef for sauerbraten. But you could also use a beef chuck roast or even pork roast, if you prefer.What should I do with a rump roast?
Rump roasts are a perfect cut of meat to put in a slow cooker and make a pot roast dinner. You can also oven roast them or braise them for good results. For the truly adventurous cooks, you can even try smoking a beef rump roast for Smoked Beef!Does rump roast get more tender the longer you cook it?
Rump roast is a lean and economical cut that is tasty yet tough. This cut typically takes a longer time to become tender. The best way to cook it is to braise it in the oven or to use a slow cooker. Once cooked, slice the roast thinly against the grain to maximize tenderness.Is rump roast a good roast?
Even though rump comes from the round of a cow, this cut of meat can become tender if cooked properly. When you do, the payoff is worth it as this savory, juicy, cut is rich with flavor and will melt in your mouth.How to make Sauerbraten - German Beef roast - German Recipes - klaskitchen.com - simple recipes
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Answer 2
Maintain the original oven temperature. Use a thermometer. A quick Google of recipes indicates a target temperature of 145 - 185F... 165F seems common. Figure it will take a less time then the recipe you are following.
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