COOKING RUMP ROAST IN CROCK POT RECIPES

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RUMP ROAST IN THE SLOW COOKER RECIPE: HOW TO MAKE IT



Rump Roast in the Slow Cooker Recipe: How to Make It image

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast in the slow cooker, with its tender veggies and gravy. —Mimi Walker, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 08 hours 50 minutes

Prep Time 20 minutes

Cook Time 08 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
1/2 cup water
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

Nutrition Facts : Calories 378 calories, FatContent 15g fat (3g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 507mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 35g protein. Diabetic Exchanges 4 lean meat

PRESSURE COOKER POT ROAST RECIPE - MEALTHY.COM



Pressure Cooker Pot Roast Recipe - Mealthy.com image

You can have a lovely, tender pot roast ready for the entire family without ever warming up the oven thanks to this pressure cooker pot roast recipe. A beautiful beef chuck roast or shoulder is seasoned and seared in the MultiPot. Then onion and garlic add flavor and dimension. The key to making this dish perfectly tender and juicy is adding beef broth and red wine. Rosemary and thyme bring a fresh elegance while potatoes and carrots round out the meal. Believe it or not, everything is done and ready to enjoy in just about 90 minutes.

Provided by Team Mealthy

Total Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 12

1 (3 pound) boneless beef chuck roast or shoulder, trimmed
salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 (14.5 ounce) can beef broth
¾ cup dry red wine
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 pounds Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks
6 carrots, peeled and cut into 1½-inch chunks
1 bay leaf

Steps:

  • Season beef generously with salt and pepper. Heat olive oil in a pressure cooker on sauté function. Brown beef completely, 5 to 7 minutes per side; remove to a plate. Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the cooker to deglaze the bottom, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface. Return the beef to the pressure cooker; add the thyme and rosemary sprigs. Seal cooker and cook on High Pressure for 55 minutes. Allow the pressure to release naturally. Add the potatoes, carrots, and bay leaf to the pot. Seal the lid and cook on High for an additional 4 minutes. Use quick-release valve to relieve pressure. Remove and discard the bay leaf and thyme and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.

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