Crock Pot Rump Roast Recipes

CROCK POT RUMP ROAST

Steps:

• Combine all the spices above together and mix well.
• Generously rub this spice mixture all over your rump roast to your taste liking. If you don't like too many spices just lightly coat it.
• Line the bottom of your crock pot with your diced onions.
• Place your seasoned roast on top.
• Pour in your beef stock.
• Cover and cook on low for 10 hours.

THE BEST RUMP ROAST IN THE CROCK POT {HOMEMADE GRAVY RECIPE}

Steps:

• Place roast, one large onion, a few carrots, a package of italian seasoning, 1 can of cream of mushroom soup and garlic into your crockpot.
• Cook on low for 6-8 hours or until the meat can easily be shredded with a couple forks and the internal tempreture of the meat reaches 190-195 degrees F.
• Drain drippings off the meat into a sauce pan and shred the beef. Keep the beef warm till ready to serve. (you can put it in a baking dish, cover with foil and place in a warm oven until ready to serve.)
• Make gravy with the drippings or simply drizzle the drippings onto the cooked beef to keep it juicy. Enjoy!
• Remove the carrots from the slow cooker, set aside. Take the onions out with a fork or strain the drippings. You can p(ut a strainer over a large pot big enough for your gravy.) Pour the drippings in the saucepan or large pot. (You can also blend up a few chunks of onion and the garlic cloves in a blender, if derired)
• In a large saucepan on the stove, on medium heat, bring the drippings to a low boil.
• Taste your drippings. If it's a little too sweet, you need to add a little salt and/or beef broth. If it doesn't have enough flavor, add some beef broth. Onion powder is great to add sweetness,and garlic works to add a little tang and richness.
• To thicken gravy, in a small bowl, add a 2-3 of Tablespoons of Cornstarch to a couple of Tablespoons of cold water. Stir until combined.
• Heat the gravy to a low simmer and slowly add the cornstarch. Stir with a wire whisk until the gravy coats the back of a spoon. (Serve over mashed potatoes or rice)
• If you over-thicken the gravy- add beef broth. If your gravy needs to be thicker, add more of the cornstarch and cold water mixture.

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.

CROCK POT RUMP ROAST

Steps:

• Place all ingredients in crock pot and set on low for 10 hours.
• baste every few hours if desired. I also flip mine half way through. during last hour turn on high. during last 5 minutes add cornstarch and water until gravy is desired thickness. serve.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

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).

SLOW-COOKER ITALIAN RUMP ROAST

Steps:

• In 4- to 5-quart slow cooker, mix onion and tomatoes. If beef roast comes in netting or is tied, remove netting or strings. Place beef in slow cooker. In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker. In small bowl, mix cornstarch and water; stir into tomato mixture. Return beef to cooker. Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef. Increase heat setting to High. Cover; cook 20 to 30 minutes until tomato mixture has thickened and vegetables are tender.