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Slow-Cooked Rump Roast

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 rump roast with its tender veggies and gravy. —Mimi Walker, Palmyra, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 8-1/2 hours
  • Makes
    8 servings

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

  • 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.

Slow-Cooked Rump Roast 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 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. Read our slow-cooker conversion tips to convert this recipe for the size of your slow cooker.
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.

Reviews

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Average Rating:
  • Debbie
    Sep 22, 2020

    Absolutely delicious and tender. Making it for the second time right now.

  • LaDawn Marie
    Aug 31, 2020

    I've tried this twice and both times the veg is undercooked, the meat is overcooked and the sauce is too tangy. I'm recycling this recipe.

  • George
    Jun 26, 2020

    Terrific; followed practically exactly save for using 4 T horseradish vice the 6-6 sauce. Set my alarm for 1:45AM and began browning at 2. Set slow cooker on low and at 11:45 had the most tender and delicious slow cooker creation I ever had! Sadly only my wife and I ate today and really wish we had invited company to take the bows. Oh well, we will be having scrumptious left overs. Thank you.

  • Christine
    Jun 7, 2020

    Did not enjoy this recipe at all. The red wine vinegar was too strong and the meat had no flavour. Would not make again

  • Remenec
    Jun 5, 2020

    Delicious recipe! I love the unique flavor combinations of the horseradish and wine vinegar. Celery salt makes for a tasty seasoning to bring the flavors together. I would highly recommend this recipe-it's a keeper!

  • Cynthia
    Apr 11, 2020

    The roast smelled good while it was cooking. I followed the recipe except I only used 3-4 tablespoons of the horseradish. The meat dried out and i didnt like the vinegar taste. I won't make it again. My husband said it was ok.

  • ahrensj8822
    Feb 9, 2020

    I haven’t tried it yet but I will! To all the reviewers who said too much horseradish, there’s a difference between horseradish and the horseradish sauce called for in the recipe. The sauce has a lot less bite.

  • Patrick
    Apr 14, 2019

    I am making this as we speak. Added a packet of ranch dressing

  • mnmat
    Apr 5, 2019

    I love Horseradish with roast beef so I knew this would be a winner. And I was right! I love the tang the Horseradish gave the beef. But I do not like Horseradish on potatoes and carrots, that's why I gave it 4 stars instead of 5. Next time the veggies will be cooked separately. But still. . .yum

  • Rob
    Jan 12, 2019

    What a great meal! I started this too late, so I used a Dutch oven. Baked the roast at 325 with the broth mixture and onions for 3 hours. I did add an extra 1/2 water with a beef bouillon cube, 1/2 tsp garlic powder, and only used 2 TBSP horseradish sauce (6-8 TBSP was just too much for me). Bumped up temperature to 350 and added the potatoes and carrots and cooked for another hour. After removing the roast, potatoes and carrots, I put the Dutch oven on the stove-top on medium, added another 1/2 to 3/4 cup water, and then added the cornstarch mixture to thicken. There was just enough horseradish flavor with the reduced amount to taste it without overwhelming the dish. Very unique roast recipe with the red wine vinegar, Worcestershire sauce and horseradish flavors all coming through and a fall-apart roast. I will make this again.