Slow Roasted Beef Rump Roast Recipes

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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

RUMP ROAST AU JUS



Rump Roast Au Jus image

This is a wonderful way to do rump roast in the slow cooker. It creates a wonderful juice while it cooks; serve the juice over individual servings of beef. You'll want the cut to be between 4 and 5 pounds.

Provided by Ardith Simon

Categories     100+ Everyday Cooking Recipes

Time 10h10m

Yield 8

Number Of Ingredients 9

1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoons chili powder
½ teaspoon celery salt
½ teaspoon ground cayenne pepper
½ teaspoon garlic powder
¼ teaspoon mustard powder
1 (4 pound) rump roast
½ cup water

Steps:

  • In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
  • Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 17.6 g, Fiber 0.8 g, Protein 45.5 g, SaturatedFat 6.6 g, Sodium 161 mg, Sugar 0.2 g

SLOW-ROASTED BEEF RUMP ROAST



Slow-Roasted Beef Rump Roast image

This easy slow-roasted beef rump roast will become a favorite for Sunday dinner.

Provided by Liza Hawkins

Categories     Dinner

Time 2h30m

Number Of Ingredients 6

1 3-pound rump roast*
1/4 cup Worcestershire sauce
3 garlic cloves, sliced
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon canola oil

Steps:

  • Make slits in the beef roast and stuff each with one of the garlic slices - 5 or 6 per side.
  • Place the roast in a dish, pour the Worcestershire sauce over top, cover and then refrigerate for an hour or longer. Remove it from the fridge about 20 minutes before you're ready to roast it.
  • Preheat the oven to 425°F. Use a paper towel to coat the middle oven rack with the canola oil. Cover a baking sheet (one that has sides) with foil and set it on the bottom oven rack.
  • Salt and pepper both sides of the roast, and then place it directly on the middle oven rack, over top the baking sheet (which will catch all the drippings).
  • Roast for 30 minutes, then reduce the heat to 225°F and continue to slow-roast for another hour to 1.5 hours, or until the fat has browned and the internal temperature reads about 135°F for medium-rare.
  • Remove the roast from the oven, tent it with foil, and let it rest for 15 minutes before serving. The temp will rise another couple degrees while it's resting.
  • Slice the roast thinly against the grain to maximize the tenderness.

Nutrition Facts : Calories 770 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 289 milligrams cholesterol, Fat 41 grams fat, Fiber 0 grams fiber, Protein 90 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1874 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

SLOW ROAST BEEF



Slow Roast Beef image

Perfectly tender, rosy roast beef is easier than you think! Slow Roast Beef where the beef is seared before roasting at a very low temperature produces juicy, delicious beef every time.

Provided by Jay Wadams

Categories     Main Event

Time 3h30m

Number Of Ingredients 20

1.2 kg (2.5 lb.) beef roast (see notes)
2 Tbsp neutral oil
1 Tbsp butter
1 Tbsp dijon mustard
2 tsp ground sweet paprika powder
sea salt and black pepper
1 Tbsp butter
1 medium onion, sliced
1 stick celery, roughly chopped
1 clove garlic, halved
1 Tbsp tomato paste
1 Tbsp flour
125ml (½ cup) full-bodied red wine
500ml (2 cups) beef stock or bouillon
4 Tbsp plain or all purpose flour
¼ tsp sea salt
4 Tbsp milk
4 Tbsp water
1 egg
2 tsp neutral oil or duck fat

Steps:

  • IMPORTANT NOTE: Take the beef out of the refrigerator at least one hour before you want to start cooking.
  • PREPARE: Heat the oven to 80°C / 175°F and place a roasting dish large enough to hold the beef on the middle rack. Rinse the beef and dry well with paper towel.
  • SEAR THE BEEF: Heat 1 tablespoon of the oil and the butter in a frying pan over a high heat. When the butter is hot and sizzling, brown the beef well on all sides. It's important to get plenty of colour on the beef at this point as the slow cooking later will not colour the beef at all. It should take around 10 minutes in total.
  • MAKE THE GLAZE: Meanwhile, whisk together the remaining oil, mustard and paprika.
  • ROAST THE BEEF: When the beef is well browned on all sides, remove from the heat. Season generously with salt and pepper, then brush all over with the mustard mixture. Place in the preheated roasting dish, insert a meat thermometer into the thickest part of the meat and roast in the oven for 2.5-3 hours until the thermometer reads or 60-62°C (140-144°F).
  • MAKE THE GRAVY: To make the gravy, heat the butter in the pan that you browned the beef in. Cook the onion, celery and garlic over a medium heat, stirring until softened, around 10 minutes. Stir through the tomato paste and flour, cook for a further two minutes, then pour in the wine.
  • THICKEN THE GRAVY: Use a wooden spatula or spoon to scrape up all the browned on flavour on the bottom of the pan, then stir in the beef stock. Simmer until thickened, season to taste with salt and pepper, then strain into a clean saucepan and keep warm.
  • REST THE BEEF: When the beef is cooked, remove from the oven, cover with tinfoil and a tea towel and rest for 10-15 minutes before slicing and serving.
  • MAKE YORKSHIRE PUDDINGS: To make the Yorkshire puddings, whisk together the flour and sea salt in a small bowl or jug. In a separate bowl whisk together the milk, water and egg, then stir the egg mixture into the flour until completely combined. Set aside for at least half an hour.
  • COOK YORKSHIRE PUDDINGS: After the meat is out of the oven, turn the heat right up to 230°C / 450°F. Divide the oil or fat between 4 muffin tins and heat in the oven until smoking. When the fat is hot, quickly divide the batter between the tins. Return to the oven and cook without opening the oven door for 15 minutes until puffed and golden brown.
  • SLICE AND SERVE: Serve the roast with gravy and Yorkshire puddings, I like to serve mine with honey glazed carrots and green beans.

Nutrition Facts : Calories 774 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 282 milligrams cholesterol, Fat 50 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 19 grams saturated fat, Sodium 538 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

PERFECT RUMP ROAST



Perfect Rump Roast image

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.

Provided by Maria P.

Categories     Main Dish Recipes     Roast Recipes

Time 17h30m

Yield 6

Number Of Ingredients 16

¾ cup red wine, divided
7 tablespoons olive oil, divided
1 ½ tablespoons kosher salt
2 teaspoons Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
1 pinch garlic salt
1 (2 1/2 pound) rump roast
1 tablespoon salted butter
1 cup vegetable broth
1 large Spanish onion, chopped
1 large bunch fresh parsley, chopped
5 medium carrots, halved
5 stalks celery, cut into large chunks
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
  • Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g

SLOW ROASTED BEEF



Slow roasted beef image

The cheapest cut of beef can taste divine when marinaded and prepared well, then cooked for several hours until it is falling apart!

Provided by jill5529

Time 6h

Yield Serves 5

Number Of Ingredients 0

Steps:

  • Butterfly the beef joint; make a cut about a third of the way down it horizontally, til it opens out like a book. Then cut down the thick part so as that can be folded back as well. Rub well with olive oil and the crushed garlic.
  • In a pan, heat a small amount of olive oil and add the chopped red onions and mushrooms, and fry briskly until browned and soft. Turn down the heat, add 1 tbsp caster sugar and a splash of water, put on the lid and allow to cook gently until water has evaporated, and they are soft and sticky with the sugar melted in.
  • Spread the onion and mushroom mixture across the cut open part of the beef and put it back together into a joint, securing tightly with butcher's string.
  • Place in a deep dish and tip over 1/2 bottle of red wine. Cover and allow to marinate in the fridge overnight.
  • When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. Meat should fall apart when being sliced.
  • I served this with potato dauphinoise and steamed veg. Use the juices from the meat to mix in with some beef stock and 1tbsp horseradish to make a gravy, and thicken with cornflour as required.

EASY SLOW COOKER POT ROAST



Easy Slow Cooker Pot Roast image

Beef pot roast made in the slow cooker with carrots, potatoes, broth, and seasoning. Easy to make and so delicious.

Provided by Rena

Categories     Main Course

Time 5h15m

Number Of Ingredients 11

3 lb beef rump roast (chuck or round will be fine)
2 tsp taco seasoning (cajun or smoked paprika can be substituted )
kosher salt and pepper (to taste)
2 tbsp olive oil (or avocado oil)
3 medium carrots (cut into 2" slices)
1 lb. baby potatoes (halved)
4 garlic cloves (chopped)
2 cups beef broth (or vegetable broth)
2 tbsp Worcestershire sauce
1/4 cup ketchup
6-7 fresh thyme spears bouquet + extra to garnish

Steps:

  • Season the beef with taco seasoning, salt, and pepper on all sides.
  • Heat the oil in a large pan over medium-high heat. Add the beef and sear until golden brown on all sides. Transfer to the slow cooker. Add in the remaining ingredients.
  • Cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
  • Once the time is up, remove and discard the thyme bouquet and garnish it with fresh thyme.

Nutrition Facts : Calories 227 kcal, Carbohydrate 10 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 494 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

VICKIE'S RUMP ROAST WITH GRAVY RECIPE



Vickie's Rump Roast With Gravy Recipe image

Vicki's rump roast recipe is a delicious pot roast recipe made in the slow cooker. Crockpot pot roast recipe, very easy.

Provided by Diana Rattray

Categories     Entree

Time 8h10m

Yield 8

Number Of Ingredients 3

1 rump roast (about 4 pounds)
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (approx. 10 1/2 oz) condensed French onion soup

Steps:

  • Place all ingredients in the crock pot .
  • Cover and cook on low for 8 to 10 hours. Enjoy.

Nutrition Facts : Calories 573 kcal, Carbohydrate 7 g, Cholesterol 199 mg, Fiber 0 g, Protein 63 g, SaturatedFat 12 g, Sodium 317 mg, Sugar 2 g, Fat 30 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g

SLOW COOKER RUMP ROAST



Slow Cooker Rump Roast image

This Slow Cooker Rump Roast Recipe turns budget-friendly bottom round roast into succulent, fork-tender beef, braised in a rich, flavor-packed gravy!

Provided by Kelly Anthony

Categories     Main Course

Time 5h15m

Number Of Ingredients 11

1 yellow onion, roughly chopped
6 carrots, peeled and roughly chopped
3 cloves of garlic, minced (minced)
3 pound rump roast
2 teaspoons Kosher salt
1 teaspoon black pepper
1/4 cup avocado or canola oil
3 tablespoons all-purpose flour (separate)
2 cups unsalted or low-sodium beef broth
1 cup dry, bold red wine (such as Malbec or Cabernet Sauvignon (or sub in 1 more cup of beef broth))
2-3 fresh rosemary sprigs (optional)

Steps:

  • Place the carrots, onion, and garlic in a 5 to 6-quart slow cooker and set aside.
  • Pat roast dry with a paper towel, drizzle with 2 tablespoons of oil, and sprinkle with salt and pepper. Rub all over to adhere.
  • Add the remaining 2 tablespoons of oil to a large pan or Dutch oven over medium-high heat. Sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and transfer to the slow cooker.
  • Sprinkle the flour into the meat drippings and whisk. Add the beef broth one big splash at a time, stirring well after each addition. Then, add the red wine and stir. Allow the mixture to come to a simmer and simmer for about 5 minutes.
  • Pour the gravy over the roast and add the rosemary, if using. Cover and cook for 5-6 hours on high or 8-9 hours on low. Remove the roast from the crockpot, shred it, and return to coat in gravy. Serve and enjoy!

Nutrition Facts : Calories 486 kcal, Carbohydrate 12 g, Protein 53 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 1481 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

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