Slow Cooker Rump Roast Recipes

SLOW-COOKED RUMP ROAST

Slow-Cooked Rump Roast image

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 8h50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
1/2 cup water
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water

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.

Nutrition Facts : Calories 378 calories, Fat 15g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 507mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

AWESOME ROAST BEEF

Awesome Roast Beef image

This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.

Provided by Dawn

Categories 100+ Everyday Cooking Recipes

Time 8h15m

Yield 7

Number Of Ingredients 3

Ingredients

3 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth

Steps:

Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 3.3 g, Cholesterol 87.7 mg, Fat 16.1 g, Protein 35.3 g, SaturatedFat 5.4 g, Sodium 658.4 mg, Sugar 0.6 g

SLOW COOKER RUMP ROAST

Slow Cooker Rump Roast image

This Slow Cooker Rump Roast Recipe turns budget-friendly bottom round roast into succulent, fork-tender beef, braised in a rich, flavor-packed gravy!

Provided by Kelly Anthony

Categories Main Course

Time 5h15m

Number Of Ingredients 11

Ingredients

1 yellow onion, roughly chopped
6 carrots, peeled and roughly chopped
3 cloves of garlic, minced (minced)
3 pound rump roast
2 teaspoons Kosher salt
1 teaspoon black pepper
1/4 cup avocado or canola oil
3 tablespoons all-purpose flour (separate)
2 cups unsalted or low-sodium beef broth
1 cup dry, bold red wine (such as Malbec or Cabernet Sauvignon (or sub in 1 more cup of beef broth))
2-3 fresh rosemary sprigs (optional)

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!

Nutrition Facts : Calories 486 kcal, Carbohydrate 12 g, Protein 53 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 1481 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

PERFECT RUMP ROAST

Perfect Rump Roast image

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.

Provided by Maria P.

Categories Main Dish Recipes Roast Recipes

Time 17h30m

Yield 6

Number Of Ingredients 16

Ingredients

¾ cup red wine, divided
7 tablespoons olive oil, divided
1 ½ tablespoons kosher salt
2 teaspoons Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
1 pinch garlic salt
1 (2 1/2 pound) rump roast
1 tablespoon salted butter
1 cup vegetable broth
1 large Spanish onion, chopped
1 large bunch fresh parsley, chopped
5 medium carrots, halved
5 stalks celery, cut into large chunks
2 cloves garlic, minced
salt and ground black pepper to taste

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).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g

SLOW-COOKER ITALIAN RUMP ROAST

Slow-Cooker Italian Rump Roast image

Take rump roast from "ho-hum" to "wow" with a fabulous blend of vegetables and seasonings!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h55m

Yield 8

Number Of Ingredients 11

Ingredients

1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes, undrained
2 1/2- to 3-lb boneless beef rump roast
2 slices bacon, chopped
1 clove garlic, finely chopped
1 tablespoon Italian seasoning
3 tablespoons cornstarch
1/4 cup water
1 package (8 oz) whole fresh mushrooms
1 cup frozen cut green beans (from 1-lb bag), thawed
1/2 cup ripe olives, if desired

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.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

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