Slow-Cooker Rump Roast
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
YIELD: 8 servings.
I enjoy a good pot roast, but was tired of the same old thing. So, I began experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this slow-cooker pot roast with its tender veggies and gravy. —Mimi Walker, Palmyra, Pennsylvania
Ingredients
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1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
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2 tablespoons canola oil
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4 medium carrots, halved lengthwise and cut into 2-inch pieces
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3 medium potatoes, peeled and cut into chunks
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2 small onions, sliced
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1/2 cup water
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6 to 8 tablespoons horseradish sauce
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1/4 cup red wine vinegar
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1/4 cup Worcestershire sauce
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2 garlic cloves, minced
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1-1/2 to 2 teaspoons celery salt
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3 tablespoons cornstarch
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1/3 cup cold water
Directions
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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.
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2.
Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.
Nutrition Facts
1 serving: 368 calories, 15g fat (4g saturated fat), 103mg cholesterol, 464mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1.500 starch, 1 fat.
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