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Slow-Cooked Rump Roast Recipe

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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 6 and 3-year-olds love this roast with its tender veggies and gravy.

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Slow-Cooked Rump Roast Recipe

Prep: 10 min. Cook: 10-1/2 hours

Yield: 6-8 Servings

10 600 610

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

Directions

Cut roast in half. In a large skillet, brown meat 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 for 10-12 hours or until meat and vegetables are tender.
Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 6-8 servings.

Nutritional Facts 1 serving (4 ounces) equals 378 calories, 15 g fat (3 g saturated fat), 113 mg cholesterol, 507 mg sodium, 23 g carbohydrate, 2 g fiber, 35 g protein.

Originally published as Slow-Cooked Rump Roast in Country Woman November/December 2001, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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