Description
This Slow Cooker Rump Roast with Vegetables Recipe is a hearty and comforting meal perfect for family dinners. The tender rump roast is cooked low and slow with flavorful herbs and vegetables for a delicious one-pot meal.
Ingredients
Scale
Main Ingredients:
- 3 lb. rump roast
- 1 tsp. kosher salt
- ½ tsp. black pepper
Vegetables:
- 1 large onion, sliced
- ½ lb. baby carrots
- 1 lb. baby yellow potatoes
- 6 garlic cloves
Seasonings and Others:
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 5 cups beef stock
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- Fresh parsley, for garnish (optional)
Instructions
- Season the rump roast: Rub the rump roast with salt and pepper.
- Prepare the slow cooker: Place onions, carrots, potatoes, garlic, bay leaves, thyme, and rosemary in the slow cooker.
- Brown the roast: Brown the seasoned rump roast in a skillet and place it on top of the vegetables in the slow cooker.
- Create the gravy: In the same skillet, melt butter, stir in flour, and then slowly whisk in beef stock to create a gravy. Pour this over the roast.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours until the roast is tender.
- Serve: Garnish with fresh parsley before serving.
Notes
- For added flavor, you can sear the roast before placing it in the slow cooker.
- You can add more vegetables like celery or mushrooms if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg