There are two main ways to cook a good rump, and the cooking method determines how to cut rump roast for the most tenderness! Rump roast is one of my favorite cuts of beef… It’s economical so when we had roast beef growing up, it was a rump roast!

My Dad was a professional meat cook for a few years and put on shows to help sell high end BBQs. He taught me how to cut tougher cuts of beef, like rump roast, so that each bite is juicy and tender!
How to Cut Rare to Medium Rump Roast
Slicing a rump roast properly is important to ensure that you get tender and flavorful meat. Rump Roast cooked this way is most tender cooked to 125 for rare or 135 for medium. Here are the steps to slice a rump roast:
Tools and Materials:
- Rump roast
- Sharp carving knife
- Cutting board
- Meat fork or tongs
- Kitchen twine (optional)
How to Slice Rump Roast
- Let the Roast Rest: Before you start slicing, it’s essential to let the cooked rump roast rest. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. Let it rest for about 10-15 minutes after removing it from the oven or grill.
- Gather Your Tools: Ensure you have all the necessary tools ready, including a sharp carving knife, a cutting board, and either a meat fork or tongs to hold the roast in place.
- Prepare the Roast: If your rump roast is tied with kitchen twine, you may want to remove it at this point. Some people prefer to keep the twine on while slicing, as it can help maintain the roast’s shape. It’s a matter of personal preference.
- Find the Grain: Identify the direction of the grain (muscle fibers) in the meat. The grain runs lengthwise through the roast. Slicing against the grain will result in more tender pieces.
- Start Slicing: Position the roast on the cutting board with the grain direction clearly visible. Hold the roast firmly in place with a meat fork or tongs to keep it steady.
- Slice Thinly: Begin slicing the rump roast against the grain, making THIN, even slices. The thickness of the slices depends on your preference but is typically around 1/4 to 1/2 inch thick.
- Repeat: Continue slicing along the entire length of the roast , making sure to cut thin and against the grain. Trim fat or connective tissue as you go.
- Serve: Transfer the slices of rump roast to a serving platter or individual plates. Serve immediately while the meat is still warm.
- Gravy or Au Jus: If desired, you can serve the sliced rump roast with gravy or au jus on the side for added flavor.

How to cut Rump Roast that’s slow cooked to Fall Apart Tender.
Tools and Materials:
- Slow-cooked or braised rump roast
- Cutting board
- Sharp carving knife
- Meat fork or tongs
Instructions
- Remove from Cooking Liquid (if applicable): If the rump roast has been braised or slow-cooked in a liquid, carefully remove it from the pot or slow cooker. You can place it on a clean cutting board or a platter.
- Let It Rest: Allow the rump roast to rest for about 10-15 minutes after removing it from the cooking liquid. This resting period helps the juices redistribute and ensures the meat remains tender and moist.
- Locate the Grain: Examine the roast to identify the direction of the grain, which is the alignment of the muscle fibers. The grain typically runs lengthwise through the roast.
- Slice Against the Grain: Use a sharp carving knife to slice the roast against the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain will yield more tender and easy-to-chew pieces of meat.
- Choose Your Slice Thickness: The thickness of the slices depends on your preference. For tender slow-cooked or braised rump roast, you can cut relatively thick slices, typically around 1/4 to 1/2 inch thick. If the meat is incredibly tender, it may naturally start to fall apart as you slice it, which is perfectly fine.
- Use a Meat Fork or Tongs: When handling the slices, use a meat fork or tongs to carefully lift and transfer them to a serving platter or individual plates. This will help maintain the integrity of the slices and keep them from falling apart too much.
- Serve: Arrange the sliced rump roast with the cooking juices. Serve it with any cooking juices from the braising or slow-cooking process for added moisture and flavor.
Pot Roast Tips
The best way to achieve a tender and juicy pot roast, whether it’s a chuck roast, beef rump roast, or any other economical cut of beef, is through slow cooking methods. Slow roasting or using a slow cooker at low temperatures allows the connective tissue in tougher cuts of meat to break down gradually, resulting in a flavorful and fork-tender roast.
For the best results, bring your roast to room temperature and season and sear it with a dry rub or your favorite herbs and spices. Whether you’re using a Dutch oven or a crockpot, searing the meat in a hot pan with a bit of olive oil adds depth of flavor.
During the cooking process, consider adding garlic cloves, black pepper, and fresh rosemary for great flavor. Remember to use a meat thermometer to monitor the internal temperature, lower temperatures can yield a juicy roast. For a chuck roast, sirloin tip roast, or round tip roast, aim for an internal temperature of about 190-200°F to ensure fall apart tenderness.
After Roasting
Once your pot roast has reached its desired doneness, let it rest to allow the juices to redistribute. Slicing thin slices against the grain is essential for a tender result, and you can serve it with au jus made from the pan drippings or a cup of beef stock.
The good news is that slow-cooked pot roast is an excellent choice for budget-conscious families, because it transforms cheaper cuts of meat into a flavorful and economical meal. And… You can even use leftover roast beef in beef stew delicious roast beef sandwiches the next day!
More Rump Roast Recipes
Oven Roasted Rump Roast Recipe
Tender Instant Pot Rump Roast Recipe
Side Dishes that go Best With Rump Roast:

FAQ’s
Do You Cut Rump Roast Against the Grain?
YES! Cutting rump roast, and other cuts of beef, against the grain makes them so much more tender because they’re easier to chew. Slicing against the grain ensures each bite will be tender and easy to chew for the best enjoyment of all those eating it… What’s worse than a piece of meat that’s tough and takes forever to chew and swallow?
How do you know which way the grain runs in a roast?
Here’s how you can figure out which way the grain runs:
- Examine the Meat: Start by observing the surface of the roast. Look for lines of muscle fibers that run along the meat’s surface. These lines indicate the direction of the grain, and you’ll cut across them.
- Feel the Meat: Use your fingers to gently rub the surface of the roast. You will notice that the meat feels slightly different depending on whether you’re moving your fingers parallel or perpendicular to the grain. When you move your fingers parallel to the grain, it should feel smoother and less resistant, whereas moving against the grain will feel slightly tougher.
- Use a Visual Guide: Some cuts of meat, such as steaks or smaller roasts, may have natural lines or “grain” indicators in the form of fat lines. These lines often follow the direction of the grain, making it easier to identify.
- Ask the Butcher: If you’re unsure about the grain direction, you can always ask your butcher!
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