Description
Rump roast, also known as bottom round roast, is a lean and economical cut of beef that comes from the hindquarters of the cow. This area is heavily muscled, so the meat is lower in fat and marbling compared to other cuts like a chuck roast.
Because of its leanness, rump roast can be tough if not cooked properly. Its true potential is unlocked through “low and slow” cooking methods, such as braising, slow-roasting, or cooking in a slow cooker. This long, gentle cooking process breaks down the tough muscle fibers and connective tissue, resulting in a tender, flavorful, and juicy roast.
Rump roast is an excellent choice for a classic pot roast, where it can be cooked with vegetables and broth to create a hearty one-pot meal. When cooked and sliced thinly against the grain, it also makes delicious roast beef for sandwiches or can be cut into chunks for a rich and satisfying beef stew. It’s a versatile and budget-friendly option that delivers robust beef flavour, perfect for a comforting family dinner.
