Simplest slow cooker rump roast recipe
This slow cooker rump roast recipe is simple and foolproof. Even if you're new to slow cooking, you'll end up with a succulent piece of roast
Equipment
- Slow cooker
Ingredients
- 3-5 lbs Rump roast
- 2 onions sliced
- 6 carrots sliced
- 2 tbsp balsamic vinegar
- 2 cups beef broth (regular)
- 1 tbsp dried thyme
- 2 tbsp sea salt
- 2 tbsp ghee Or any high-heat oil such as avocado oil, duck fat, etc
Instructions
- If the roast has been sitting in a freezer, dethaw it.
- Peel and slice the onions. Chop the carrots into 2-inch pieces. Toss the onions, carrots, and seasoning into the slow cooker.
- Gently pat the rump roast dry using paper towel, and then generously season all sides with sea salt.
- Heat 2 tablespoons of oil in a large skillet or pan over medium-high heat. Once hot, sear each side of the roast for 5 minutes to form a nice brown crust. Searing helps locks in flavor and moisture.
- Place the seared rump roast in the slow cooker, along with the onions and carrots. Pour the balsamic vinegar and beef broth around the roast.
- Cover your slow cooker with its lid and set it to cook on low setting for 8-10 hours or until tender when pierced with a fork. If you are in a hurry, cook on high for 4-5 hours.
- Once cooked, use a fork to gently shred the meat apart.
- Serve alongside your favorite sides. Don't forget to drizzle the juices from the pot onto the meat!
Nutrition
Calories: 519kcal | Carbohydrates: 11g | Protein: 69g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 200mg | Sodium: 2838mg | Potassium: 1335mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10217IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 8mg
Servings: 6
Calories: 519kcal