Watermelon Roast

A Watermelon Roast goes by many different names: Diamond-cut Roast, Full Rump, Manhattan Roast, Melon Roast, Rump Tail, Round Tip Roast, Rump Roast, Rump Triangle, Wedge-cut Rump Roast, Sirloin-Tip Roast... A George C. Roast. But, hey, many look good, but some are better than others...so get a little picky and get a good one.
For the girls this narrows down to the:" The George C. Roast"! The girls have class and dwell on the coolest. They know how to pick them out. Also, George maintains a open mind!
It kind of bugs me that when you purchase sliced roast beef at the Deli that can get up to eight to nine bucks a pound. So we purchase a Watermelon Roast at three to four something a pound and cook and slice our own. And, I bet it is a lot leaner cut of meat than the pre-sliced stuff at the Deli counter.
Fixing a roast like this is a piece of cake. I prefer to marinate it before hand, but you don't have to. But, I will tell you what I do and you can take it from there.
Through the years, I have found that marinating tenderizes, adds flavor to any cut of meat. For simplicity, try McCormick's "Grill Mates Zesty Herb Marinade". Follow the directions on the package except for one thing. Poke multiple holes in the roast with a fork to allow the marinade to penetrate the meat.
An alternative is to use Italian Dressing as a marinade. It contains excellent spices to enhance and tenderize the roast. Use Paul's�.the money goes to good causes.
No matter what, I marinate the roast over night in a proper marinating container�even the McCormick stuff who tell you it's only a 30 minute marinate thing.
When I cook a roast like this, I use a water pan between the heat and the roast. You can do this on any kind of a barbecue grill or an oven. It's self-basting, adds moisture and keeps it from burning.
First the oven: Set the temperature at 350 degrees. Let the roast sit out on the counter for at least 30 minutes. Use your oven drip pan. Fill it with warm water almost to the top, but not quite. Allow for some boil over. Place the roast on top of the drip pan and cook for several hours, checking with a meat thermometer after one and half hours or so. Don't run out of water. Add more as needed.
It's almost the same scenario on the BBQ grill, except I use only one burner and place a water pan in the middle of the grill so I can easily close the lid. Same temperature thing�you can even use the oven's drip pan if you want, but watch the water level.
140 degrees is rare, 160 medium and 170 is well. Wrap the Watermelon Roast in aluminum foil when done and let it sit on the counter for 15 minutes before slicing.
Use a carving fork and a sharp knife and cut at an angle and cut very thinly.
Best of all enjoy!

Labels: Diamond-Cut Roast, Full Rump, Manhattan Roast, Melon Roast, Round Tip Roast, Rump Roast, Rump Tail, Rump Triangle, Sirloin Tip Roast, Watermelon Roast, Wedge-Cut Rump Roast