Description
Experience a tender, flavorful Classic Crockpot Rump Roast slow-cooked to perfection. This foolproof recipe combines a juicy rump roast with hearty vegetables and a rich, homemade gravy, making it an ideal comforting meal for family gatherings or cozy dinners.
Ingredients
Meat
- 3-4 lb Rump Roast (1.4 – 1.8 kg)
Seasonings & Sauces
- 1 tbsp Olive Oil (15 ml)
- 1 tsp Dried Thyme (5 ml)
- 1 tsp Dried Rosemary (5 ml)
- 1 tsp Smoked Paprika (5 ml)
- 1/2 tsp Salt (2.5 ml)
- 1/4 tsp Black Pepper (1.25 ml)
- 1 tbsp Worcestershire Sauce (15 ml)
Vegetables
- 1 large Onion, chopped (approx. 1 cup / 150g)
- 2 cloves Garlic, minced (approx. 1 tsp / 5g)
- 2-3 Carrots, peeled and chopped (approx. 1 cup / 150g)
- 2-3 Celery stalks, chopped (approx. 1 cup / 150g)
- 4 Medium Potatoes, peeled and quartered (approx. 1.5 lb / 700g)
Liquids & Thickener
- 1 cup Beef Broth (240 ml)
- 2 tbsp Cornstarch (30 ml)
- 1/4 cup Cold Water (60 ml)
Instructions
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the rump roast all over with salt, pepper, dried thyme, rosemary, and smoked paprika. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. This step locks in flavor and creates a delicious crust.
- Sauté Aromatics: Remove the roast from the skillet and set aside. Add chopped onion and minced garlic to the same skillet and sauté until softened and fragrant, approximately 5 minutes. This adds depth and aroma to the dish.
- Prepare Crockpot: Place peeled and chopped carrots, celery, and quartered potatoes in the bottom of the crockpot. Layer the seared rump roast on top of the vegetables. Pour the beef broth and Worcestershire sauce over the top to infuse moisture and taste during cooking.
- Slow Cook the Roast: Cover the crockpot and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours, until the roast is fork-tender and the vegetables are soft. This long cooking process results in a tender, juicy roast and flavorful vegetables.
- Make the Gravy: Once cooked, remove the roast and vegetables from the crockpot and set aside. Skim any excess fat from the juices in the crockpot. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the crockpot liquid and whisk well. Cook on high for 5 to 10 minutes, or until the gravy thickens to your preferred consistency.
- Serve: Slice the roast against the grain and serve with the cooked vegetables, topped generously with the homemade gravy for a comforting, hearty meal.
Notes
- For best results, ensure you sear the roast well to enhance flavor and texture.
- Feel free to adjust seasoning quantities based on your taste preferences.
- If you prefer a stronger gravy, add more cornstarch slurry gradually until desired thickness is reached.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Using low heat and a longer cooking time yields more tender meat, but high heat option is available for quicker meals.
- Prep Time: 15 mins
- Cook Time: 7 hrs
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
