A rump roast is a cut of meat that comes from the bottom round, or the fleshy hindquarters of the animal. Rump roasts are usually beef or veal, but they technically could come from any large animal, including moose, elk, or venison. These roasts are boneless; if the bone is left in, it is called a standing rump roast.

Though a rump roast is often considered a lower-quality cut of meat, there are ways to prepare it that can make it quite delicious. The roast should be cooked on a rack in a shallow pan. Placing the roast on a rack will allow the juices to drip down and collect in the bottom of the pan. For a great flavor, baste the roast with those juices while it is cooking. The juices can then be used to prepare gravy when the roast is fully cooked.

Most cooks place vegetables around the rump roast to add flavor. Some vegetables you could try include onions, carrots, and garlic. Some suggest slicing the top of the roast and placing the garlic directly inside, but probably the simplest trick is to rub the outside of the roast with salt and pepper. Of course, you can use whichever spices appeal the most to you.

If you are preparing a beef roast, most experts suggest roasting it for 25 to 40 minutes per pound, depending on the level of doneness you want. If you want the rump roast rare to medium-rare, roast it for 25 to to 30 minutes per pound (about 0.45 kg). If you want it medium to well-done, roast it for 35 to 40 minutes per pound (about 0.45 kg), or even longer if you choose.

The rump roast can be cooked at 325°F to 350°F (160°C to 175°C). Some recipes might advise either higher or lower cooking temperatures and varying times, so keep in mind that there is more than one way to cook a roast. Each variation of cooking time or temperature will produce a slightly different final product, so it can be fun to try different recipes.

It is necessary to invest in a good meat thermometer to ensure the meat is fully cooked. For rare to medium-rare roasts, the thermometer should read around 130°F (54°C). Medium roasts will read about 140°F (60°C), and well-done will show 165°F to 170°F (74°C to 78°C).

You will want to take the roast out of the oven when the internal temperature reads about five degrees below what you want to achieve. The roast will finish cooking while it sits for approximately ten minutes, which will also allow the juices to set. For the most tender cuts of meat, slice the roast thin and serve it with gravy.

Another way to cook a rump roast is to braise it. You would first brown the meat on all sides, then allow it to cook, tightly covered, in a pan with vegetables and stock. The stock can be made from beef broth or bouillon cubes and water. Some recipes also suggest adding red wine. Allow the roast to simmer over low heat in the juices for 2 1/2 to 3 1/2 hours or until it is done. The meat should be very tender.

There are numerous recipes online for braising or roasting a rump roast. You are certain to find one that appeals to you and your family. It can be a great dinner on a chilly winter evening.