Price facts
- Last seen at $33.59 at White Oak Pastures on Nov 8.
A grassfed beef rump roast, about 3 pounds per roast, cut for classic pot roast. It is a lean, firm cut that rewards slow roasting or braising: sear it first, then cook low and long for flavor and juiciness. Pan drippings make a strong gravy. Compared with fattier cuts like chuck, it is leaner and less forgiving of high heat, so it suits cooks who braise rather than roast fast. Buyers rate it highly, with 4.9 out of 5 from 34 ratings.
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Buyers rate it 4.9 out of 5 from 34 ratings. They describe it as a solid grassfed roast that turns out tender and flavorful when braised low and slow.
The beef rump roast is a cut suited to classic pot roast. It can be roasted or braised. This roast comes from grassfed beef.
To cook it, sear the roast to seal in the juices. Then cook it at a lower temperature for a longer time to maximize flavor and juiciness. The pan drippings can be used to make a gravy to serve with the roast.
