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
SLOW COOKER ROAST
A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.
Provided by MierGen
Categories Main Dish Recipes Roast Recipes
Time 8h25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
- Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
- Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
- Cook on Low 8 to 10 hours.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 43.1 g, Cholesterol 103.2 mg, Fat 33.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 11.5 g, Sodium 1214.2 mg, Sugar 4.9 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
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.
I.C. RUMP ROAST
Provided by Alton Brown
Categories main-dish
Time 10h30m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Install an immersion circulator in a water bath and set it to 135 degrees F.
- Trim any fat and sinew from the exterior of the roast, but don't discard it.
- Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
- Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
- Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
- Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation.
- After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.
SLOW COOKER BARBEQUE
This is an old recipe my mom used to make for us kids. It is so good it almost melts in your mouth! Serve on sub rolls.
Provided by Brandy
Categories 100+ Everyday Cooking Recipes
Time 9h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
- Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 23.3 g, Cholesterol 73.6 mg, Fat 17.9 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 7 g, Sodium 895.2 mg, Sugar 16.6 g
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.
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.
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 RUMP ROAST AND VEGETABLES
Tough to go wrong with classic flavors. Beef, carrots and potatoes spiced with thyme and Worcestershire make up this classic roast plate.
Provided by GRIFFIN
Time 3h
Yield 8
Number Of Ingredients 6
Steps:
- Trim excess fat from meat; reserve trimmings. In a Dutch oven heat trimmings till about 2 tablespoons fat accumulates. Discard trimmings. If necessary add cooking oil to make 2 tablespoons total. Brown meat slowly (about 10 minutes) on all sides in hot fat. Sprinkle with salt and pepper. Add water or desired Liquid, basil or thyme, and Worcestershire. Cover; simmer 1 to 1 1/2 hours. Add vegetables. Sprinkle with salt and pepper. Cover; continue cooking about 45 minutes or till meat and vegetables are tender. Add additional water as needed to prevent sticking. Or, after adding liquid and seasoning, cover and bake in a 325 degrees F oven for 1 to 1 1/2 hours. Add vegetable; continue baking, covered, about 45 minutes or till tender. Prepare Pot Roast Gravy. Slow Cooker Directions: Prepare roast as above, except cut meat if necessary to fit slow cooker. Brown meat as directed. If adding potatoes and carrots, thinly slice the vegetables and place on the bottom of the cooker; place meat atop. Generously salt and pepper meat and vegetables. Add liquid and seasonings (if desired increase seasonings). Cover and cook on low heat setting for 8 to 10 hours. Prepare gravy. For Pot Roast Gravy: Remove meat and vegetable to a platter; keep warm. Pour meat juices and fat into a large glass measure. Skim off excess fat from pan juices. Measure 1 1/2 cups juices and add additional liquid, if needed, to make 1 1/2 cups total. Return juices to Dutch oven. Stir 1/2 cup cold water into 1/4 cup flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minute more. If desired, add several drops Kitchen Bouquet. Season to taste. TIP: Use a whisk to make gravy, this helps prevent lumps.
Nutrition Facts :
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
SLOW COOKER RUMP ROAST - STEPH
It took preparing a rump or arm roast in the crock pot like this recipe before I finally mastered a good roast!!! This is so easy and you can leave it for five hours!
Provided by Stephanie Dodd
Categories Roasts
Time 5h10m
Number Of Ingredients 5
Steps:
- 1. Brown the roast in a skillet; peel potatoes and carrots and place the potatoes and carrots in the bottom of the crock pot. Can add any vegetables you prefer i.e., onions, celery, etc.
- 2. Place the roast on top of the vegetables (fat side down); sprinkle the onion soup mix over the top of the roast and pour one cup water over meat.
- 3. Cook in crock pot for five hours on HIGH; do not open lid. After five hours, the roast will be very tender and you can make your own gravy with the liquid. Vegetables will be nice and tender. ENJOY!
SUPER-EASY SLOW-COOKER ROAST
Yet another recipe I found in the Gooseberry catalog. Would be good served with mashed potatoes or even garlic mashed potatoes,
Provided by 911spatcher
Categories One Dish Meal
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place pot roast in slow cooker; sprinkle with soup mix. Pour soup over the top; add water. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours.
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
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