How to Carve a Rump Roast

The rump roast is known by many names, such as round roast, pot roast, bottom round and Manhattan roast, but no matter what it is called, it is still an excellent, inexpensive cut of meat. Like most lesser cuts, a rump roast benefits from the braising cooking method, but it can also be roasted in the oven. No matter how you cook it, a rump roast can be the centerpiece of your meal.

Things You'll Need

• Meat thermometer
• Aluminum foil
• Cutting board
• Serrated knife

Instructions

1. Cook the rump roast to an internal temperature of minimally 135 degrees F on a meat thermometer. If roasting in the oven, season the roast, place it on a rack in a roasting pan and cook at 325 degrees F for 1 1/2 to 2 hours for a 3 to 4 pound roast. Do not add water or cover during the roasting process. If braising, cook for approximately the same amount of time.

2. Remove the roast from the pan and place on a cutting board or platter.

3. Cover the roast loosely with aluminum foil and allow the roast to rest for 15 to 20 minutes. The roast will continue to cook during the resting time.

4. Remove the foil and slice the roast, across the grain, into slices 1 inch thick or less.

Tips & Warnings

• Slicing lesser cuts of meat across the grain makes the fibers smaller and easier to chew.

• Like most lesser cuts, a rump roast will benefit in flavor if cooked to rare or medium rare.

References

• IQIO: How to Cook a Rump Roast
• University of Nebraska: Roast Beef for Easy Meals