Rump Roast in the Slow Cooker
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We bought a 1/4 side of beef recently and I have been looking for different recipes to cook rump roasts in my slow cooker. Some evenings I may not get home from work until seven o’clock and I want my dinner ready. I use my slow cooker at least 2 times a week. I found a recipe here that I adapted to my liking 🙂 You can add carrots and potatoes if you like.
Rump roast (usually 2 1/2 – 3 lbs)
1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoon chili powder
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon garlic powder
1 teaspoon dried basil
¼ teaspoon mustard powder
½ cup water
1 large onion
Mix all the spices together in a small bowl. Set aside.
Unwrap your roast. I keep the string on the roast to keep it together while it’s cooking.
Rub the spices all over the meat.
Quarter and slice the onion, place half on the bottom of the slow cooker.
Place the roast on top of the onions. Put the rest of the onions on top of the roast.
Cover and cook 7 – 8 hours on low. (Slow cooker temperatures vary).
Remove the roast from the slow cooker and place it on a cutting board to cool a few minutes before your slice the meat. Remove the string with a knife or scissors.
Slice the meat against the grain. It turned out very tender.
Use the juice in the slow cooker to pour over the meat. You can strain it if you like, I don’t. I hope you enjoy this recipe as much as we did.
Peace to all ~ Diane
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