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Slow Cooker Rump Roast
Serves 6-8 |
Serve up comfort with a falling-to-pieces pot roast.
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Ingredients:
| 2 tablespoons canola oil |
| 3 lb. beef rump roast, cut in half |
| 4 potatoes, peeled and cut into chunks |
| 4 carrots, halved lengthwise and cut into 2-inch pieces |
| 2 onions, sliced |
| 5 tablespoons horseradish sauce |
| 1/4 cup Worcestershire sauce |
| 1/4 cup red wine vinegar |
| 1/2 cup water |
| 3 cloves garlic, minced |
| 1 1/2 teaspoons celery salt |
| 3 tablespoons cornstarch |
| 1/3 cup cold water |
Directions:
- Heat oil in a large skillet set over medium-high heat. Add meat to skillet; brown on all sides and then drain.
- Place potatoes and carrots in a 5-qt. slow cooker and then top with onions and meat.
- In a bowl, stir together the horseradish sauce, Worcestershire sauce, vinegar, water, garlic and celery salt; pour mixture over meat.
- Turn slow cooker on low and cover; cook ingredients until meat and vegetables are tender, about 10 to 12 hours.
- In a bowl, stir together cornstarch and cold water until smooth; add to slow cooker and stir. Turn slow cooker on high and cover; cook until gravy is thickened, about 30 minutes.
| Cooking Method: | Slow Cooker |
| Main Ingredient: | Vegetable, Beef |
| Course: | Dinner |
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