Rump Roast

This cut offers a rich buttery flavor from the immense marbling that is sure to please any family gathering.  This roast is easily cooked unattended in an oven or slow cooker. This is a great choice for pot roast. Leftovers, if you have some, are tasty for hot beef sandwiches.  This is a great roast to cut into chunks for beef stew. 

Other names to describe this cut Bottom round, Bottom Round Oven Roast, Bottom Round Pot Roast, Bottom Round Rump Roast, Standing Rump Roast (if it has a bone), and Round Tip Roast.

 Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.

Good for:

Slow cooking

Smoking

Hot beef sandwiches

Jerky

Cooking:

1. Dry off the rump roast and season it all over with salt and pepper
2. Sear it in a pot or pan on all sides to develop flavor.
3. Cook it low and slow until it's falling apart.

Great cut of meat to cook in a slow-cooker, Dutch oven, or Instant-pot. 
Leftovers are great for hot beef sandwiches smothered in gravy.