Slow-Cooked Rump Roast

Slow-Cooked Rump Roast
Slow-Cooked Rump Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    beef rump roast or bottom round roast (3 to 3-1/2 pounds)

  • 2

    tablespoons 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

    tablespoons horseradish sauce

  • 1/4

    cup red wine vinegar

  • 1/4

    cup Worcestershire sauce

  • 2

    garlic cloves, minced

  • 1-1/2 to 2

    teaspoons celery salt

  • 3

    tablespoons cornstarch

  • 1/3

    cup cold water

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 water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt. Pour over meat. Cover and cook on low for 10-12 hours or until meat and vegetables are tender. Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 6-8 servings.

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