Rump roast comes from the back end of the cow, or the rump. The rump roast is cut from a larger cut called the bottom round and often comes to a point.
Because this muscle is exercised frequently, the meat tends to be lean and can be a bit tough. It doesn't have much marbling, or streaks of fat interspersed throughout the muscle fibers.
The roast should ideally be cooked at low temperatures of between 275 and 325 degrees Fahrenheit. Because this doesn't produce a crust on the surface of the meat, some cooks brown the meat first on the stove before putting it in the oven.