Bottom Round Rump Roast

[Neil]

Just pulled a 4# bottom round rump roast out of the freezer and was wondering if any of you had prepared one of these on the 'dera before. In the past I've only done these on top of the stove in a dutch oven to make Italian Beef. Was thinking about inserting garlic, salt pork, and sage low and slow at 200 for a 5-5-5 spraying with chianti every hour and heavily before wrapping in foil. Last 5 hours in the dry cooler. Your comments please.

[chad]

It's probably a bit on the lean side to 'que. I'd consider "roasting" it at a bit higher temp and pull it at 140 or so -- treat it like a roast. Low and slow will make it tough!

But, that's just my opinion.