Wholey takes great pride in our ability to offer the finest, freshest meats available. If you’re in the mood for a hearty meal, look no further than our USDA Choice bottom round rump. Buying a giant hunk of meat can be a bit intimating to the untrained eye, but our 12-pound Choice bottom round rump is ideal for any holiday or occasion worth celebrating with good food and tons of flavor. Bottom round or “gooseneck” cuts come from the hind quarter, where a cow has less fat content due to increased exercise. As a result, rump steak is usually tougher and has more collagen. Whether braised, roasted or slow-cooked, you can achieve melt-in-your-mouth meat right at home with round rump.
By choosing us as your one-stop destination for premium meats, you benefit from personable service and affordable prices. Every order of our USDA Choice bottom round rump comes with 12 pounds on average, providing more than enough to feed over 20 dinner guests or save for future events. Every 12-pound Choice bottom round rump we offer is boneless and easy to prepare. This economical cut is perfect for preparing pot roast or stew and tastes positively delicious with a variety of side dishes, such as Brussels sprouts, carrots, potatoes, and more. You can qualify for free shipping when you spend $200 or more on merchandise today. If you have any questions about our bottom round rump, please contact us today to speak with one of our friendly representatives.
Oven-Braised Bottom Round Pot Roast
Yield: 6 servings
- 1 beef bottom round roast (3 – 4 lbs.)
- 2 cloves garlic, finely minced
- Salt and pepper
- 3 to 4 slices bacon, cut in half crosswise
- 1 cup chopped onion
- 1 cup apple juice
- 1 can condensed beef broth
- 4 tablespoons cider vinegar
- Rub the beef roast with the finely minced garlic and season it generously with salt and pepper. Rub the roast with minced garlic again.
- Heat the oven to 325°F.
- In a large Dutch oven or covered oven-safe pot, cook the bacon with the chopped onion, until soft.
- Remove bacon and onion to a plate and sear the roast in the drippings on all sides.
- Add the onion and bacon back to the pan along with the apple juice and beef broth. Stir in the vinegar.
- Cover and bake for 2.5 – 3 hours, until very tender.
- Serve hot with a side of mashed potatoes or steamed broccoli.