What Cut of Beef is Rump Roast? A Complete Guide

Rump roast may not be the most popular or well-known cut of beef, but it can make for an incredibly flavorful, budget-friendly roast when cooked properly. In this complete guide, we’ll cover everything you need to know about rump roast, including what part of the cow it comes from, how to cook it, and some tasty recipe ideas.

What Part of the Cow is Rump Roast?

Rump roast comes from the back end of a cow, in the section known as the round. More specifically, it comes from the upper part of the round primal cut, which is the cow’s rump region. This is the area right before the tail that gets a lot of exercise, so rump roast contains little marbling or fat. Other names for rump roast include bottom round roast, round tip roast, and bottom round oven roast.

The round primal cut encompasses the entire rear leg of the cow. It’s divided into cuts like rump roast, top round, bottom round, and eye of round Rump roast sits right on top of the round in the hindquarters When left whole, rump roasts can weigh around 15 pounds. But they are often cut into smaller roasts of 3-4 pounds to make them more manageable for cooking.

How to Cook Rump Roast for Maximum Tenderness

Rump roast needs special care when cooking The muscles get a lot of use, so the meat can be quite tough But when cooked properly using moist heat methods, rump roast becomes fork-tender and flavorful. Here are some of the best techniques for cooking rump roast

Braising in the oven: Preheat oven to 350°F. Season roast all over with salt and pepper. Sear roast on all sides in a Dutch oven to brown it. Add veggies like onion, carrots, and celery and cook briefly until browned. Add 1 cup broth to pot, scraping up any browned bits. Place roast back in pot and add enough broth to come halfway up the meat. Cover and braise in oven for 2 1/2 – 3 hours until very tender when pierced.

Slow cooker: Place onions, carrots, celery in bottom of slow cooker. Sear roast in skillet on all sides to brown. Place roast in slow cooker on top of vegetables. Add 1 cup broth to skillet to dissolve browned bits then pour into slow cooker. Add more broth until roast is half submerged. Cook on low for 8 hours.

Pressure cooker: Season roast and brown all over in cooker pot on sauté mode. Add veggies and brown lightly. Add 1 cup broth to dissolve browned bits. Place roast back in pot and add broth to cover halfway. Seal and cook on high pressure for 60-90 minutes depending on size. Allow natural pressure release.

The key is to cook rump roast low and slow, at around 300-325°F, until it reaches an internal temp of 200-210°F. This allows the collagen in the meat to break down into gelatin, making it succulently tender.

Flavorful Rump Roast Recipes to Try

Rump roast may not be the most popular cut, but it can make for some seriously delicious meals when cooked right. Here are some tasty recipes that highlight rump roast’s flavor and tenderness:

  • Italian Roast Beef – Rump roast seasoned with Italian herbs and spices and cooked low and slow makes for perfect, juicy roast beef sandwiches.

  • Slow Cooker Roast Beef Stew – Cubed rump roast cooked in a slow cooker with potatoes, carrots, onions, and broth makes the ultimate beef stew.

  • Classic Pot Roast – Braised with onions, carrots, celery, herbs and broth, rump roast becomes fall-apart tender for amazing pot roast.

  • Coffee and Chili Rubbed Rump Roast – A flavorful dry rub with coffee, chili powder, cumin, and brown sugar adds tons of flavor during cooking.

  • Rump Roast Po’ Boys – Sliced rump roast cooked with a ton of garlic and stuffed into a crusty sub roll makes an amazing French dip sandwich.

So don’t overlook rump roast on your next trip to the butcher. With the right preparation, this budget-friendly cut can be just as delicious and tender as pricier roasts like prime rib. Low and slow cooking is the key to rump roast success.

How to slice rump steak


What else is a rump roast called?

What we call a rump roast is known by other names, including: Bottom Round Roast. Round Tip Roast. Bottom Round Oven Roast.

What cut of beef is similar to a rump roast?

Bottom Round Roast Like the rump roast, this beef cut is best prepared by braising or slow-cooking. Since the round roast is taken from the same muscle as the rump roast, it responds well to cooking over a long period in the oven or an Instant pot.

Is beef rump roast a good cut?

Since rump roasts are lean and well used, they can be a bit tougher if you don’t cook them correctly. However, all that use of the muscle develops rich beef flavor that is great with a wide variety of seasonings or sauces. Use this roast for a pot roast or Italian Beef and you’ll be happy with the result.

Are rump roast and bottom round the same?

Rump roast, also affectionately known as bottom round roast, comes from the energetic hindquarters of the cow, where the muscles are regularly exercised. This cut of beef may be a bit more robust, but its developed muscle fibers give it an unparalleled depth of flavor.

What is a rump roast?

Here are three of its key characteristics. 1. Location: Rump roasts—also called beef round roasts—are cuts of meat taken from a cow’s hindquarters near the loin. A top round roast comes from the inside of a cow’s hindleg, while butchers remove bottom round roast from the outside portion.

Is rump roast the same as bottom round?

Yes, rump roast is also known as bottom round roast or beef round. However, keep in mind that different countries may have varying names for this cut. 3. What are the best cooking methods for rump roast?

Is rump roast a lean meat?

Cut and Names: Rump roast, goes by different names, sometimes called “beef rump roast,” is derived from the back leg of the cow and is a lean meat. Toughness: While rump roast is leaner, it’s still considered a tougher cut and benefits from slow cooking to become tender.

What is a top round roast?

Top round roast is another lean cut that works well for making tasty, thinly sliced roast beef. In fact, it’s the preferred cut for making the meat for a Chicago-style Italian beef sandwich. This cut of beef comes from the same beef primal section in the rump and rear legs as the bottom round and eye of round cuts.

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