POT ROAST MARINADE SLOW COOKER RECIPES

Name: Rump Roast in the Slow Cooker
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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

CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE

Crock Pot Balsamic Pork Roast - Skinnytaste image

I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!

Provided by Gina

Categories Dinner

Total Time 365 minutes

Prep Time 5 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 pound boneless pork shoulder roast (sirloin roast)
kosher salt (to taste)
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey

Steps:

Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
Break apart lightly with two forks and put back into the slow cooker.
Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

Nutrition Facts : ServingSize 3 oz pork, Calories 214 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 12 g, CholesterolContent 72 mg, SodiumContent 196 mg, SugarContent 3 g

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