Beef Rump Roast

Lean, Flavorful, and Perfect for Slow Roasting

Cut from the back end of the cow, the rump roast is a lean, full-flavored roast that shines when cooked low and slow. It’s a classic choice for pot roast, sliced roast beef, or shredded for sandwiches and tacos.

Because it’s on the leaner side, it benefits from a good sear, a flavorful braise, or a slow roast with plenty of moisture. Let it rest before slicing, and always cut against the grain for tender, juicy bites.

Ideal cooking methods: Roasting, braising, or slow cooking. Great for slicing or shredding.