About Rump Roast
Cut from the hindquarters, rump roast is lean and flavorful. It’s less marbled than chuck but has good beefy flavor. The key is braising or slow cooking with sufficient liquid to compensate for the lower fat content.
Dutch Oven Method
Sear all sides hard in a hot Dutch oven. Set aside. Cook sliced onions and garlic until softened. Deglaze with 1/2 cup red wine. Add roast back, 2 cups beef broth, 2 tablespoons tomato paste, thyme and rosemary. Cover, cook at 300°F for 4–5 hours. Slice thin against the grain. Also excellent shredded for sandwiches.