Rump Roast

The beef rolled rump roast comes from the hindquarters of the cow. This part of the cow gets a lot of exercise, so there is a lot of collagen and connective tissue. The muscle combined with the very little marbling makes it a rather tougher cut of meat. It requires some time and work to get it tender, but the result is a flavorful and juicy roast that the whole family will love.

Braised or stewed rump roast is one of the best ways to ensure the beef gets tender instead of tough. Keeping the meat submerged in liquid throughout the cooking process is essential for moisture. Remember to keep the heat low and cook it slowly to prevent the meat from overcooking and getting too tough. Dry roasting in low temperature is one of the best options for preparing a rump roast. It will melt the collagen and connective tissue, leaving the rump tender and juicy.

You will want to serve rump roast thinly sliced, as one would find in a deli or market. Also, winter vegetables such as potatoes or carrots will accompany rump roast very well. Put them in the stew or braising liquid for complementary flavors.