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A rump roast is a lean, moderately tough cut of beef taken from the hindquarter, or “rump,” of the cow. Known for its rich beefy flavor, it has less marbling than some other roasts, so it can be somewhat firm and requires slow, moist cooking methods to achieve tenderness. When cooked correctly—typically by braising, roasting at a low temperature, or slow cooking—the rump roast becomes tender and juicy, ideal for dishes like pot roast, sliced roast beef, or shredded beef.

It's a versatile and affordable cut that’s well-suited for hearty meals and comfort food recipes, often accompanied by vegetables and seasonings for added flavor.