Rump roasts are from the bottom round section of the cow. This roast can be braised in a Dutch oven on the stove top or in your slow cooker. You can also oven roast this cut. The key to success with this type of roast is cooking low and slow to break down connective tissue developed during a lifetime of exercise. Slice the cooked roast thinly being certain to cut across the grain of the meat which will shorten the muscle fiber length to produce a delicious slice of beef.