On the Scale

• A whole rump roast, or bottom round, weighs around 14 pounds and comes from the back leg and rump area of the steer. However, it's unlikely that you'll find a roast this large in the grocery store unless you special order it. Most rump roasts are divided into smaller portions -- typically between 4 and 7 pounds. The rump roast has a uniform rectangular shape that makes an attractive pot roast. However, it's a tough cut of meat that needs special care to bring out its texture and flavor.

How Much to Buy

• Rump roast is a lean cut that doesn't shrink much during cooking. Still, when buying a rump roast, you should plan on 1/4 to 1/2 pound per person. How much you'll need depends, in part, on how you're preparing the roast. If you're cutting it into a stew and serving it with vegetables, it will go farther than if you're serving it whole as a roast.

Into the Oven

• Whether you buy a whole rump roast or a smaller portion, the cooking method is the same. Rump roast needs slow cooking to become tender. Cook it at high heat and you'll only toughen it. Brown the roast in a bit of olive oil on the stovetop. Add some red wine or beef broth and any vegetables or herbs you like. Cover the rump roast and cook it in a slow oven -- 250 to 275 degrees Fahrenheit -- for two to four hours, depending on the size of the roast. When done, it should be very tender -- almost falling apart. A meat thermometer inserted in the roast should register between 180 and 190 F. You can also braise a rump roast in a slow cooker on the low setting for 6 to 9 hours.

Use It Up

• Most rump roasts are cut to comfortably feed a family of four to six. Buy two roasts or special order a roast for larger groups. No matter the size of the roast, you'll find it a versatile cut. Braised with bacon, mushrooms and red wine, rump roast makes a fine beef Burgundy. You can shred it and use it as a filling for burritos, sandwiches or salads, or cut it for stew meat. Because rump roast doesn't have a lot of fat, it's not quite as flavorful as chuck roast. Compensate for this by cooking it with plenty of seasonings and savory vegetables.