Slow Cooker Rump Roast
Serves
6
Prep Time
10 minutes
Cook Time
240 minutes
Ingredients
2 lbs. (900g) beef rump roast
1 tsp. + ½ tsp. salt
½ tsp. ground black pepper
2 tbsp. olive oil
2 carrots, peeled and cut into chunks
3 potatoes, peeled and cut into chunks
1 yellow onion, cut into chunks
2 garlic cloves, minced
1 ½ cup (360ml) beef broth
2 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
Nutrition
(Per Serving)
Calories
395
Fats
13 g
Protein
47 g
Carbs
24 g
Instructions
- Season the beef with 1 teaspoon salt and ½ teaspoon coarse ground black pepper. Heat the oil in a large pot on high heat. Sear the beef on all sides until well browned, about 3-4 minutes on each side.
- Place the roast into the bowl of a slow cooker and add in the carrots, potatoes, onion and garlic.
- In a large bowl, mix the beef broth, Worcestershire sauce, red wine vinegar, and season with ½ teaspoon of salt then pour over the beef and vegetables inside the slow cooker.
- Place the lid on the slow cooker and cook on high for 4 hours, or low for 8 hours.