A versatile cut of beef, rump roasts are well suited for roast beef, pot roast, and even beef stew. They can be cooked in the oven or slow cooker, which helps to soften and melt the connective tissues.
Preparation: Season generously with salt, pepper and any desired herbs. Roast for 2 hours at 325 degrees, then reduce temperature to 225 degrees and cook to desired doneness (145 degrees for med-rare).
Slow Cooker: Add condensed cream of mushroom soup and beef broth to roast. Cook on low for about 8 hours.
