The Boneless Rolled Rump Roast is a large cut of beef that comes from the cow's hip area. A great alternative to rolled topside, rump roast packs a great flavour with a great bite. This joint should be cooked quickly and served rare, or slow-cooked for a number of hours. An option is to cover the rolled rump roast with beef broth and cook it slowly over low heat to ensure it remains as tender as possible. Ideal served with mashed potatoes and fresh vegetables for a hearty family meal. Cook the meat with some tangy horseradish for a heady gravy which can be served with the joint or separately with carved slices of the meat.