Beef Rump Roast

Rump roast is an ideal pot roast OR roast beef cut. Cook this flavorful, lean cut low and slow for a long time to achieve buttery, tender results. Slice thin for sandwiches or serve alongside mashed potatoes. Yum!

Or, do what we do for Roast Beef:  Salt it the night before.  Day of cooking, allow it to come to room temperature.  Put in an oven safe thermometer.  Heat your oven to 500F.  Place the roast in a pan, on a rack if that's an option.  Cook it for exactly 5 minutes per pound, then turn the oven off.  Leave the roast in the closed oven until the internal temp reads 130F.  When you are ready to serve, slice thinly across the grain.  The roast will be more done toward the ends, more rare toward the middle--something for everyone!