Best 4 Slow Cooked Rump Roast Recipes

SLOW-COOKED RUMP ROAST

Steps:

• In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

SLOW COOKER RUMP ROAST

Steps:

• Place the carrots, onion, and garlic in a 5 to 6-quart slow cooker and set aside.
• Pat roast dry with a paper towel, drizzle with 2 tablespoons of oil, and sprinkle with salt and pepper. Rub all over to adhere.
• Add the remaining 2 tablespoons of oil to a large pan or Dutch oven over medium-high heat. Sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and transfer to the slow cooker.
• Sprinkle the flour into the meat drippings and whisk. Add the beef broth one big splash at a time, stirring well after each addition. Then, add the red wine and stir. Allow the mixture to come to a simmer and simmer for about 5 minutes.
• Pour the gravy over the roast and add the rosemary, if using. Cover and cook for 5-6 hours on high or 8-9 hours on low. Remove the roast from the crockpot, shred it, and return to coat in gravy. Serve and enjoy!

RUMP ROAST AU JUS

Steps:

• In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
• Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.

PERFECT RUMP ROAST

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).