Rump Roasts come from the top of the rear hip. It is commonly the cut used for roast beef. These are a leaner cut, but often have great beef flavor. This roast cooks best with a low, slow cook. Season the outside and pop it in the oven in a brownie pan. Remember, pink is a good thing. Overcooking this cut will leave you with a tough, dry slice of meat.

Images courtesy of Beef It’s What’s For Dinner