Rump Roast (Slow Cooker)

By Thom7747

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 6 and 3-year-olds love this roast with its tender veggies and gravy.

Ingredients

• 1 boneless beef rump roast (3 to 3 1/2 pounds)
• 2 tablespoons vegetable 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 or cider 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

Details

Servings 6
Adapted from thomcooks.com

Preparation

Step 1

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.