Rolled Rump Roast

Based on $11.99 per pound

The Cut

A Rolled Rump Roast is the cut of beef from the top of the back end of the cow, as far back as you can go before reaching the tail. The meat is rolled and tied into a cylindrical shape, which helps it cook evenly and makes for easier slicing. This cut is typically leaner than other roasts, such as the rib or sirloin, but it can be very flavorful when cooked properly.

The Preparation:

Ensure the roast is securely tied with butcher’s twine to maintain its shape during cooking. This will help with even cooking and making slicing easier. Sear in hot pat to add depth of flavor and create a crust. This roast is best enjoyed Smoked, Slow Cooked in a Crock Pot, Braised, or Grilled to ensure tenderness and flavor.

Common Dishes:

Bottom Round Roast, Roast Beef, Pot Mexican Beef, Grilled Rump Roast,

Recommended spices:

Prime Rib Rub, garlic powder, Paprika, Bay Leaves, Horseradish, Onion, Rosemary, Oregano, Olive Oil, Butter, Mustard, Salt and Pepper. Also enjoy with Gravy or BBQ sauce