We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is a Rump Roast?

By Bethany Keene
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A rump roast is a cut of meat from the bottom round — otherwise known as the fleshy hindquarters, or “rump” — of an animal. Most of the rump roasts sold in commercial supermarkets are beef or veal, but this cut is possible from any sort of four-legged game. Rump roasts are almost always prepared and sold boneless. If the bone is left in, they are typically referred to as “standing rump roasts.”

Quality and Cost

Most butchers consider the rump roast to be a somewhat low-quality cut of meat owing in large part to its toughness. Animals use their hindquarters regularly for walking, running, and even just standing, which makes the resulting meat from that region less tender. These considerations in no way make the meat unpalatable, however. In many places, the rump roast is one of the most economical cuts of meat to purchase, and there are many innovative ways to prepare and serve it.

Roasting Techniques

The thickness and density of the bottom round makes roasting the most practical cooking option. Cooks usually begin with a heavy-duty roasting pan. When possible, the meat is usually elevated on a rack, which allows juices and fat to drip out.

Most rump roast recipes recommend rubbing the outside of the roast with salt, butter, or oil in order to help it stay moist during cooking. Roasting is typically a long process, often lasting several hours or more. If not properly moisturized, the meat can dry out and possibly even burn around the edges.

Boosting Flavor

Cooks often enhance the flavor of their rump roasts by adding various herbs and vegetables to the roasting pan, typically in the bottom where the juices collect. Sliced carrot, onion, and garlic are common, but almost anything can be included. Adding water or stock to the pan is also common. As the oven heats, the liquid and vegetables in the bottom release steam and flavor that can influence how the meat will ultimately taste.

Braising as an Alternative Preparation

Another way to cook a rump roast is to braise it, which is a multi-step process that typically avoids the oven entirely. Cooks begin by browning the meat on all sides in a skillet or deep cooking dish. The browned meat is then placed in a deep covered pot — a dutch oven is a common choice, though a slow cooker can also be used — along with liquid and any vegetable or other flavoring additives. Cooks allow the mixture to simmer for several hours over low heat until the meat is tender.

Internal Temperature and Safety

Gauging the internal temperature of any sort of meat, roasts included, before serving it is very important for health reasons. Undercooked meat often carries bacteria, and can cause a variety of illnesses. Recipes often provide guidelines about cooking time, but temperature is usually more important than timing. A rump roast is not done until an internal thermometer displays a reading that is well within the “safe” range.

International health experts agree that even rare rump roasts should register at least 130°F (about 54°C). Medium roasts should reach a temperature of about 140°F (about 60°C), and well-done meat should typically show a temperature in the 165 to 170°F range (from about 74 to 78°C).

Once roasts are removed from the oven, they typically continue to cook for a few minutes. The meat is usually so dense and thick that it takes a little while to cool completely. For this reason, most cooks recommend taking a rump roast’s temperature twice, once before removing it from the oven and then again after letting it cool for a few moments.

Meal Ideas

There are a number of ways to prepare and serve a rump roast. One of the most traditional rump meals involves thick slices of the meat, often served with a gravy made from the juice drippings collected in the bottom of the pan or braising pot. The meat can also be chopped and used in a stew, or sliced very thin for hot sandwiches or salads.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

By googie98 — On Jul 21, 2010

When I cook a rump roast I dry age it for a couple of days. Place the roast on a wire rack over a baking pan and stick it in the fridge. Leave it in for 2-3 days. Trim off any parts that are dried then bake it as you normally would.

By calabama71 — On Jul 21, 2010

I recommend that everyone have a meat thermometer when cooking a roast. I have an in-stand read thermometer and it is so helpful. If you want your roast rare, the internal temperature should be 120 to 125 degrees. For medium rare, it should be 130 to 140 degrees. For medium, it should be 145 to 150 degrees. For well done, it should be 155 to 165 degrees.

You should remember that after you take your roast out of the oven, it will continue to cook for a few more minutes because of the internal heat.

If your rump roast is of a lesser quality, you need to braise it to prevent it from being too tough. Put some oil in a roasting pan and brown the meat. Pour off all of the fat and add some beef stock (boiled) in the pan. Cover it and bake it for three to four hours. Add more stock as needed.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.