Easy to prepare, exceptionally filling and exploding with deeply rich, umami flavors—that’s our rump roast recipe. In this hearty, wholesome dish, a thick rump roast and vegetables are slow cooked for eight hours in a complex, savory sauce. Everything is generously flavored with horseradish, vinegar, garlic, Worcestershire and celery salt, and a pan gravy is made from the liquid, so those big flavors don’t go to waste.
Break out the slow cooker, and let’s get started!
Ingredients for Rump Roast
- Rump roast: A rump roast is sometimes called a “bottom round oven roast” or a “bottom round roast.” Purchase one that’s anywhere between 3 to 3-1/2 pounds. To make your rump roast brown better, bring it to room temperature before cooking, and use a paper towel to pat off any excess liquid.
- Vegetables: Carrots, potatoes and onions add flavor to the rump roast as it cooks. Plus, you can dive into those perfectly tender vegetables for dinner alongside the main meat. The vegetables have soaked up so much of the yummy cooking liquid that you’ll only need your fork to cut them up.
- Horseradish sauce: We use horseradish sauce in our beef rump roast recipe for its zippiness and tang. Make your own easy and creamy horseradish sauce, or purchase a bottle from the store.
- Worcestershire sauce: Say it with us: “woo-stuh-shr.” This fermented liquid is in the same umami-driven family as fish sauce or soy sauce, containing vinegar, molasses, sugar, onion, garlic, tamarind and anchovies. Yes, this sauce will pack in a ton of flavor, so don’t skip it.
- Celery salt: A beef rump roast recipe traditionally uses celery salt for its instant layer of celery-like flavoring. (The extra salt helps, too!)
- Cornstarch: We make a slurry, a combination of cornstarch and water, to thicken up the leftover cooking liquids. What we’re left with is a rich brown gravy that’s made up of all the melded cooking flavors.
Directions
Step 1: Brown the meat
In a large skillet, heat the canola oil over medium-high heat until it’s shimmering. Carefully place the rump roast in the skillet, and brown the roast on all sides. Drain the excess oil.
Editor’s Tip: We don’t recommend switching the canola oil out for olive oil here. Olive oil has a lower smoke point than canola, and you can run the risk of burning your olive oil and ruining the taste of the rump roast.
Step 2: Add everything to the slow cooker
Place the carrots and potatoes in a 5-quart slow cooker. Top with the rump roast and onions.
In a medium-sized bowl, whisk together the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt. Pour the sauce all over the meat.
Step 3: Cook on low
Pop the lid on the slow cooker, and cook on low until the meat and vegetables are tender, about eight hours.
Step 4: Make the gravy
In a small bowl, whisk together the cornstarch and cold water until it’s smooth. Stir the cornstarch slurry into the liquid in the slow cooker. Cover the slow cooker with the lid, and cook on high until the gravy is thickened, about 30 minutes.
Editor’s Tip: Once cooked, slice the roast thinly against the grain to maximize the tenderness in every bite.
Recipe Variations
- Use a different cut of beef: Similar cuts of beef that could be used in place of bottom round are sirloin tip roast and eye of round roast. You could also consider chuck roast, which is a great cut for the slow cooker.
- Mellow the strong flavors: There is a lot of bold and tangy flavors from the horseradish sauce and vinegar, but you could cut back on those and replace the water with apple juice for a sweeter flavor.
- Sprinkle in fresh or dried herbs: Celery salt is a classic seasoning for pot roast recipes, but Italian herbs like basil, oregano and thyme in place of the celery salt would create a pleasant and homey dish as well.
How to Store Rump Roast
Cool the rump roast to room temperature, then store the leftovers in an airtight container in the refrigerator for up to three days. To reheat a rump roast without drying it out, place it in a roasting pan with 1/4 cup water or broth. Warm the rump roast in a 325° oven until it reaches an internal temperature of 165°.
Can you freeze rump roast?
Yes, you can freeze leftover rump roast. Allow the rump roast to cool completely to room temperature, then store it in an airtight container. Leftover rump roast can be frozen for three months. Thaw the rump roast overnight. Reheat the rump roast in a 325° oven until it reaches an internal temperature of 165°.
Rump Roast Tips
What do you serve with rump roast?
Like a lot of slow-cooker beef recipes, this rump roast recipe includes potatoes and carrots, so it’s nearly a meal in one. Consider serving homemade rolls, Yorkshire pudding or homemade bread with it to dip in the flavorful gravy. Or, add a side salad or green beans to round out your dinner.
What should I make with leftover rump roast?
The best way to use leftover rump roast is on a sandwich. Open up a crusty roll, layer on the rump roast and finish it with a ladle of gravy. Add a little more flavor with a squeeze of barbecue sauce or cherry pepper aioli, and dot giardiniera on top for crunch.
Another great way to use leftover rump roast is in a meat-lovers casserole. Get inspired with the different ways to use leftover steak with your rump roast leftovers, and make Thai beef stir fry, veggie steak salad or a loaded steak and blue cheese pizza.
How do you tenderize a rump roast?
Rump roast is a lean and economical cut that is tasty yet tough. This cut typically takes a longer time to become tender (there are additional ways to tenderize tough meat, too). The best way to cook it is to braise it in the oven or to use a slow cooker.
How do you keep meat from drying out in a slow cooker?
There are several factors to keeping slow-cooked meat moist. Make sure your lid fits properly and that you don’t remove it during cooking. Small cuts of meats dry out during cooking much faster than larger pieces.
Also, use the right size slow cooker. Small amounts of food in a large slow cooker will cook faster, causing them to dry out before the end of the cooking time. Our slow-cooker conversion tips will help you convert this recipe for the size of your slow cooker.
