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Slow-Cooked Rump Roast

 Slow-Cooked Rump Roast
I enjoy a good pot roast, but I was tired of the same old 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.
6-8 ServingsPrep: 10 min. Cook: 10-1/2 hours


  • 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


  • 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.

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Slow-Cooked Rump Roast (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.