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Slow Cooker Rump Roast with Vegetables

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A comforting slow-cooked rump roast with tender vegetables and rich gravy that fills your home with a heavenly aroma.

Ingredients

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  • 3 lb. rump roast
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 large onion, sliced
  • ½ lb. baby carrots
  • 1 lb. baby yellow potatoes
  • 6 garlic cloves
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 5 cups beef stock
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • Fresh parsley, for garnish (optional)

Instructions

  1. Season the rump roast evenly with kosher salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides for 3-4 minutes each until browned.
  3. Layer sliced onion, baby carrots, baby potatoes, garlic cloves, and bay leaves at the bottom of the slow cooker.
  4. Position the seared rump roast on top of the vegetables and sprinkle dried thyme and rosemary over the roast.
  5. Pour the beef stock around the roast.
  6. Cover the slow cooker and cook on low for 8 hours or on high for 4-6 hours.
  7. Once cooked, carefully remove the roast and vegetables onto a serving platter.
  8. In a saucepan, melt butter over medium heat, whisk in flour to form a roux, and cook for about a minute.
  9. Strain 3 cups of the cooking liquid into the saucepan with the roux and whisk until it simmers and thickens into gravy.
  10. Slice or shred the roast, serve with vegetables, and pour gravy over the top. Garnish with parsley if desired.

Notes

Feel free to add additional vegetables such as parsnips or turnips for variety.

Nutrition

Find it online: https://lunarecipez.com/slow-cooker-rump-roast-vegetables-recipe/

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