Prime rump roast

This is a Prime rump steak – but cut as a roast.

Essentially, a large chunk of lean meat with no fat or gristle. It comes with all the flavour, juiciness and texture of a prime steak. 

To get the best out of this roast, be patient. Sear it and then roast it slowly in a low oven. The lower the oven the better it'll be. To speed things up a bit you can also sous vide it and then sear it.

In France it's known as Rostbiff, and you don't get more English than that.