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Categories
Dinner
Beef
22 April 2022
Categories
Dinner
Beef
Slow Cooker Succulent Rump Roast
Ingredients: -
1.3 kg – 1.8 kg beef rump roast
1 tsp salt
1/2 tsp coarse ground black pepper
2 Tbsp vegetable oil
2 medium carrots, peel and cut into 2" chunks
3 potatoes, peeled and cut into 2" chunks
1 onion, cut into 1" chunks
2 minced garlic cloves
2 cups beef broth
2 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 tsp celery salt
METHOD: -
Season beef with 1 tsp kosher salt and ½ tsp coarse ground black pepper.
Add vegetable oil to a large pot on high heat.
Sear on all sides until well browned, about 3-4 mins on each side.
Turn off the heat and move roast to a large slow cooker.
Add in the carrots, potatoes, onion, and garlic. Mix the beef broth, Worcestershire sauce, red wine vinegar, and celery salt then pour it over the vegetables.
Cook on low for 8-9 hours or when the meat falls from the bone.
Serve with crusty bread.
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