The Rump Roast (aka Bottom Round Roast) is an economical cut that goes a long way.  It's the perfect roast when it's sliced, drowned in gravy, and made into an open-face sandwich.  I love to use this roast to cut my own stew meat when I want larger pieces for a stew that will top pasta or beef bourguignon.10.00lb These roasts are typically around 2.5lbs each.