Slow Cooker Rump Roast Recipe
Slow Cooker Rump Roast consists of tender pieces of meat cooked with veggies in delicious gravy. Made with simple ingredients and 5 minutes prep, it's perfect for a cold winter night!
Servings: 8 servings
Calories: 297kcal
Ingredients
- 2-3 lbs rump roast , chuck roast, or round roast
- 3 garlic cloves minced
- 2 cups beef broth
- 1/3 cup balsamic vinegar
- 3 tablespoon maple syrup or honey
- 2 tablespoon soy sauce
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 lbs baby potatoes
- 3 large carrots peeled and cut in chunks
Instructions
- In a large slow cooker, whisk together garlic, beef broth, balsamic vinegar, maple syrup, soy sauce, mustard, salt and pepper.
- Place roast in the center and scoop a few spoonfuls of the sauce on top. Add baby potatoes and carrots around it and cover.
- Cook on Low for 8 - 10 hours for most tender results or on High for 4 - 5 hours works too.
- After, transfer meat onto a plate, shred using 2 forks and return it to the slow cooker.
- Gently stir meat and veggies together with the sauce. Serve hot.
Notes
- Recipe updated 2022: If you would like to make original recipe without the vegetables, just follow the recipe with the following measurements - 2 lbs rump roast, 1 cup beef broth, 1/3 cup balsamic vinegar, 2 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp Dijon and 1 garlic clove.
- Store: Keep refrigerated in a glass airtight container for up to 5 days.
- Freeze: In an airtight container up to 3 months. I recommend to freeze without potatoes.
Nutrition
Serving: 1.5cups | Calories: 297kcal | Carbohydrates: 30g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 663mg | Fiber: 3g | Sugar: 8g