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Home¦2.5 lbs¦Rump Roast

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Rump Roast

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Slow-Cooked Rump Roast

Total Time: 9 hours

Prep Time: 10 minutes

Cook Time: 20 minutes

Inactive Time: 8 hours and 30 minutes

Servings: 8

Ingredients:

1 beef rump roast or bottom round roast (3 to 3-1/2 lbs)
2 tbsp 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 tbsp horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 tsp celery salt
1/3 cup cold water
3 tbsp flour

Directions:

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 1/2 cup of water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt.
Pour over meat.
Cover and cook on low for 8 hours or until meat and vegetables are tender.
Add 1/3 cup cold water and flour.
Cover and cook on high for 30 minutes or until gravy is thickened.

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Master Chef Choice

Rump Roast

Slow-Cooked Rump Roast

Ingredients:

Directions:

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