SLOW-ROASTED BEEF RUMP ROAST
This easy slow-roasted beef rump roast will become a favorite for Sunday dinner.
Provided by Liza Hawkins
Categories Dinner
Time 2h30m
Number Of Ingredients 6
Steps:
- Make slits in the beef roast and stuff each with one of the garlic slices - 5 or 6 per side.
- Place the roast in a dish, pour the Worcestershire sauce over top, cover and then refrigerate for an hour or longer. Remove it from the fridge about 20 minutes before you're ready to roast it.
- Preheat the oven to 425°F. Use a paper towel to coat the middle oven rack with the canola oil. Cover a baking sheet (one that has sides) with foil and set it on the bottom oven rack.
- Salt and pepper both sides of the roast, and then place it directly on the middle oven rack, over top the baking sheet (which will catch all the drippings).
- Roast for 30 minutes, then reduce the heat to 225°F and continue to slow-roast for another hour to 1.5 hours, or until the fat has browned and the internal temperature reads about 135°F for medium-rare.
- Remove the roast from the oven, tent it with foil, and let it rest for 15 minutes before serving. The temp will rise another couple degrees while it's resting.
- Slice the roast thinly against the grain to maximize the tenderness.
Nutrition Facts : Calories 770 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 289 milligrams cholesterol, Fat 41 grams fat, Fiber 0 grams fiber, Protein 90 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1874 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
PERFECT POT ROAST (SLOW-COOKER)
Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.
Provided by Tee Lee
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place roast into crockpot and surround with vegetables.
- Combine beef broth and vegetable soup mix, then add to crockpot.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
SLOW COOKER POT ROAST
Provided by Food Network
Categories main-dish
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
- Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
- Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
- Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes. (You can also puree some of the carrots and onions in a food processor and add it to the cooking liquid to thicken it.)
- Slice the pot roast, ladle the gravy over it, and serve.
RUMP ROAST AU JUS
This is a wonderful way to do rump roast in the slow cooker. It creates a wonderful juice while it cooks; serve the juice over individual servings of beef. You'll want the cut to be between 4 and 5 pounds.
Provided by Ardith Simon
Categories 100+ Everyday Cooking Recipes
Time 10h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
- Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 17.6 g, Fiber 0.8 g, Protein 45.5 g, SaturatedFat 6.6 g, Sodium 161 mg, Sugar 0.2 g
CONTEST-WINNING MUSHROOM POT ROAST
Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.
Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SLOW COOKER POT ROAST
No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
CROCK POT RUMP ROAST
Provided by Civilized Caveman
Time 10h10m
Number Of Ingredients 9
Steps:
- Combine all the spices above together and mix well.
- Generously rub this spice mixture all over your rump roast to your taste liking. If you don't like too many spices just lightly coat it.
- Line the bottom of your crock pot with your diced onions.
- Place your seasoned roast on top.
- Pour in your beef stock.
- Cover and cook on low for 10 hours.
THE BEST RUMP ROAST IN THE CROCK POT {HOMEMADE GRAVY RECIPE}
This Rump Roast Beef in a Crock-Pot is a melt in your mouth, delicious pot roast recipe, made in the slow cooker. It's so easy and turns out tender and juicy every time!
Provided by Jill Baird
Categories Main Course
Time 6h10m
Number Of Ingredients 6
Steps:
- Place roast, one large onion, a few carrots, a package of italian seasoning, 1 can of cream of mushroom soup and garlic into your crockpot.
- Cook on low for 6-8 hours or until the meat can easily be shredded with a couple forks and the internal tempreture of the meat reaches 190-195 degrees F.
- Drain drippings off the meat into a sauce pan and shred the beef. Keep the beef warm till ready to serve. (you can put it in a baking dish, cover with foil and place in a warm oven until ready to serve.)
- Make gravy with the drippings or simply drizzle the drippings onto the cooked beef to keep it juicy. Enjoy!
- Remove the carrots from the slow cooker, set aside. Take the onions out with a fork or strain the drippings. You can p(ut a strainer over a large pot big enough for your gravy.) Pour the drippings in the saucepan or large pot. (You can also blend up a few chunks of onion and the garlic cloves in a blender, if derired)
- In a large saucepan on the stove, on medium heat, bring the drippings to a low boil.
- Taste your drippings. If it's a little too sweet, you need to add a little salt and/or beef broth. If it doesn't have enough flavor, add some beef broth. Onion powder is great to add sweetness,and garlic works to add a little tang and richness.
- To thicken gravy, in a small bowl, add a 2-3 of Tablespoons of Cornstarch to a couple of Tablespoons of cold water. Stir until combined.
- Heat the gravy to a low simmer and slowly add the cornstarch. Stir with a wire whisk until the gravy coats the back of a spoon. (Serve over mashed potatoes or rice)
- If you over-thicken the gravy- add beef broth. If your gravy needs to be thicker, add more of the cornstarch and cold water mixture.
Nutrition Facts : Calories 363 kcal, Carbohydrate 7 g, Protein 36 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 276 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
PERFECT RUMP ROAST
Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.
Provided by Maria P.
Categories Main Dish Recipes Roast Recipes
Time 17h30m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
- Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g
VICKIE'S RUMP ROAST WITH GRAVY RECIPE
Vicki's rump roast recipe is a delicious pot roast recipe made in the slow cooker. Crockpot pot roast recipe, very easy.
Provided by Diana Rattray
Categories Entree
Time 8h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place all ingredients in the crock pot .
- Cover and cook on low for 8 to 10 hours. Enjoy.
Nutrition Facts : Calories 573 kcal, Carbohydrate 7 g, Cholesterol 199 mg, Fiber 0 g, Protein 63 g, SaturatedFat 12 g, Sodium 317 mg, Sugar 2 g, Fat 30 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
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 young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 378 calories, Fat 15g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 507mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
EASY SLOW COOKER POT ROAST
Beef pot roast made in the slow cooker with carrots, potatoes, broth, and seasoning. Easy to make and so delicious.
Provided by Rena
Categories Main Course
Time 5h15m
Number Of Ingredients 11
Steps:
- Season the beef with taco seasoning, salt, and pepper on all sides.
- Heat the oil in a large pan over medium-high heat. Add the beef and sear until golden brown on all sides. Transfer to the slow cooker. Add in the remaining ingredients.
- Cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
- Once the time is up, remove and discard the thyme bouquet and garnish it with fresh thyme.
Nutrition Facts : Calories 227 kcal, Carbohydrate 10 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 494 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
SLOW COOKER RUMP ROAST
This Slow Cooker Rump Roast Recipe turns budget-friendly bottom round roast into succulent, fork-tender beef, braised in a rich, flavor-packed gravy!
Provided by Kelly Anthony
Categories Main Course
Time 5h15m
Number Of Ingredients 11
Steps:
- Place the carrots, onion, and garlic in a 5 to 6-quart slow cooker and set aside.
- Pat roast dry with a paper towel, drizzle with 2 tablespoons of oil, and sprinkle with salt and pepper. Rub all over to adhere.
- Add the remaining 2 tablespoons of oil to a large pan or Dutch oven over medium-high heat. Sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and transfer to the slow cooker.
- Sprinkle the flour into the meat drippings and whisk. Add the beef broth one big splash at a time, stirring well after each addition. Then, add the red wine and stir. Allow the mixture to come to a simmer and simmer for about 5 minutes.
- Pour the gravy over the roast and add the rosemary, if using. Cover and cook for 5-6 hours on high or 8-9 hours on low. Remove the roast from the crockpot, shred it, and return to coat in gravy. Serve and enjoy!
Nutrition Facts : Calories 486 kcal, Carbohydrate 12 g, Protein 53 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 1481 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving
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