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Because bottom round rump roast comes from the well-exercised hindquarters of the cow, it contains a large amount of collagen and connective tissue that make the meat tough and chewy. A rump roast with the U.S. Department of Agricultureâs grade of Choice means that the beef has less marbling from fat than beef graded Prime, which also contributes to its toughness.
Rump roast of beef is also called diamond cut, Manhattan roast, round roast and bottom round roast. While not as tender as some cuts of beef, it has enough marbling to either roast or braise. Cooking rump roast in a Dutch oven helps to retain flavor and moisture.Browning the rump roast in the Dutch oven before roasting or braising it helps to develop the flavor by caramelizing the surface of the meat.It also seals the surface of the meat by tightening proteins and pushing moisture in the meat toward the center.rowning the rump roast in the Dutch oven before roasting or braising it helps to develop the flavor by caramelizing the surface of the meat.