Greetings everybody,

For my next cooking endeavour, I want to make the classic German beef
dish, Sauerbraten. I have several recipes to choose from, all slightly
different in terms of ingredients, marinating time,etc.
However, my questions concern exactly what cut of beef to use?
Some recipes call for beef roast such as rump, while others call for
top round,etc. All recipes call for the standard 2-3 hours roasting
time.
My local supermarket carries rump roast but they are always very
small.
I want to make a good sized dish of this.
What would be the best cut of beef for this?
Any suggestions greatly appreciated!

Darren