The rump and sirloin tip roasts are cut from the beef hindquarters, where the muscles are relatively lean and hard-working. That makes for highly flavourful beef, which benefits most from long, slow, moist heat. Cooking beef this way breaks collagen down into gelatine, resulting in a falling-apart tender meat with fantastic flavour. So these roasts are perfect for sous vide, reverse sear, or your slow cooker.
For best results, roast at a low temperature for as long as possible, rest at room temperature for up to an hour, then sear at high heat. The meat will be fall-apart tender, with incredible flavour.
Sold as a 3-pound roast. Available in grass-fed or grain-finished beef.