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Rump Roast in the Slow Cooker

Total Time

Prep: 20 min. Cook: 8-1/2 hours

Makes

8 servings

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 in the slow cooker, with its tender veggies and gravy. —Mimi Walker, Palmyra, Pennsylvania

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

  1. 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.
  2. Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

Rump Roast in the Slow Cooker Tips

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. The best way to cook it is to braise it in the oven or to use a slow cooker. Once cooked, slice the roast thinly against the grain to maximize tenderness. Don't forget about these additional tips on how to tender tough meat!

What else is a rump roast called?

A rump roast is sometimes called a bottom round oven roast or a bottom round roast.

How do you keep rump roast 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. Read our slow-cooker conversion tips to convert this recipe for the size of your slow cooker.

Do you have to brown a roast before putting it in the slow cooker?

Unlike ground beef (which should be browned before slow cooking so it doesn’t clump together), browning a roast before slow cooking is not an absolute necessity. The meat will still cook, and still be tender (provided you follow the instructions!). The virtue of browning, however, is that it adds more flavor the final dish. That sear on the outside is a big flavor booster! However, if you are pinched for time, or don’t want to dirty another pan, you can skip the browning step.

How can you cook rump roast in the oven?

Because rump roast tends to be a tougher cut of meat, the slow cooker is the ideal way to cook it—slow cookers are very kind to traditionally tough cuts. But, you can certainly cook rump roast in the oven as well. The key is to cook with moist heat, and not to overcook it. For example, this sauerbraten recipe uses a marinade as a cooking liquid, and cooks low and slow at 325 degrees. This roast beef recipe is doused with a bouillon-based liquid before being cooked at 350. As always, remember to let your meat rest after it’s done cooking before you cut it—the rule of thumb is 10 minutes of resting time per pound.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 serving: 378 calories, 15g fat (3g saturated fat), 113mg cholesterol, 507mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fat.