Rump Roast

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled than a prime rib but bigger on pure beef flavour. Slow-roast at 275°F to a 130°F internal for medium-rare, rest 20 minutes, slice thin against the grain. Makes the kind of roast beef sandwiches you can't get at a deli counter. Tie it with butcher's twine for even cooking.