Rump Roast Recipe

Total Time Prep: 20 min. Cook: 8-1/2 hours
Yield 8 servings
Contest Winner
Test Kitchen Approved
Our rump roast recipe is the perfect any-night meal. It's a hearty meat-and-vegetable dish with the ease of the best set-it-and-forget-it slow cooker recipes. Dinner will be a breeze with this one!

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

  1. 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.
  2. 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

1 serving: 368 calories, 15g fat (4g saturated fat), 103mg cholesterol, 464mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1.500 starch, 1 fat.

I enjoy a good pot roast, but was tired of the same old thing. So, I began experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this slow-cooker pot roast with its tender veggies and gravy. —Mimi Walker, Palmyra, Pennsylvania
Recipe Creator

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