Serve up comfort with a falling-to-pieces pot roast.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
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.
Nothing beats good old-fashioned slow cooked food!
These recipes are full of flavor and easy to make. From classic roasts to hearty stews, there's something for everyone. View Recipes >
Enjoy these dark greens for your health!
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Slow Cooker Rump Roast
Serves 6-8
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.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.