Slow Cooker Rump Roast
Slow Cooker Rump Roast produces deliciously tender beef in a thick sauce with vegetables. Make it in the slow cooker, or see the instant pot and oven options below.
Yield: 12
Materials
- 3-4 pound beef rump roast
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons vegetable oil
- 2 medium carrots peeled and cut into 2" chunks
- 3 Yukon potatoes peeled and cut into 2" chunks
- 1 yellow onion cut into 1" chunks
- 2 garlic cloves minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 teaspoons celery salt
Instructions
- Season meat with 1 teaspoon kosher salt and 1/2 teaspoon coarsely ground black pepper.
- Pour vegetable oil into a big saucepan over high heat.
- Sear all sides until nicely browned, 3-4 minutes per side.
- Turn off the heat and transfer the roast to a large slow cooker.
- Combine the carrots, potatoes, onion, and garlic.
- Combine the beef broth, Worcestershire sauce, red wine vinegar, and celery salt, then pour over the veggies.
- Cook on low for 8 to 9 hours or on high for 4-5 hours.