Crock Pot Tangy Rump Roast Recipes

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CROCK POT RUMP ROAST



Crock Pot Rump Roast image

While searching for a crock pot recipe, I ended up throwing together what I had on hand. I found that the carrots made the gravy on the sweet side. So if that is not what you like then leave them out. I think I would add fresh mushrooms next time. Also my roast was mostly frozen after sitting in the refrigerator overnight, and turned out perfectly tender!

Provided by Shawn C

Categories     One Dish Meal

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs rump roast (or larger)
2 carrots, large chunks
1 onion, cut up
3 potatoes, cut up (optional)
1 tablespoon vidalian onion steak sauce or 1 tablespoon a sweet barbecue sauce
2 tablespoons Worcestershire sauce
2 cups beef stock (stronger than broth)

Steps:

  • Place all ingredients in crock pot and set on low for 10 hours.
  • baste every few hours if desired. I also flip mine half way through. during last hour turn on high. during last 5 minutes add cornstarch and water until gravy is desired thickness. serve.

Nutrition Facts : Calories 624.4, Fat 37, SaturatedFat 14.6, Cholesterol 226.8, Sodium 528.2, Carbohydrate 4.8, Fiber 0.9, Sugar 2.3, Protein 63.9

SLOW-COOKED RUMP ROAST



Slow-Cooked Rump Roast image

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

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

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

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