Slow Cooker Rump Roast
A wholesome recipe that is a huge hit because it's easy, healthy, and delicious. High in protein too. Seriously, rump roast is one of my favourite meals. I double it up so we can eat it for several days. You can slow cook it for 4 hours on high or 8 hours on low. I personally use the low setting most often.
Equipment
- 1 Slow cooker
Ingredients
- 2 lbs. 900g beef rump roast
- 1 tsp. + ½ tsp. salt
- ½ tsp. ground black pepper
- 2 tbsp. olive oil
- 2 carrots peeled and cut into chunks
- 3 potatoes peeled and cut into chunks
- 1 yellow onion cut into chunks
- 2 garlic cloves minced
- 1 ½ cup 360ml beef broth
- 2 tbsp. Worcestershire sauce
- 1 tbsp. red wine vinegar
Instructions
- Season the beef with 1 teaspoon salt and ½ teaspoon coarse ground black pepper.1 tsp. + ½ tsp. salt, ½ tsp. ground black pepper
- Heat the oil in a large pot on high heat.2 tbsp. olive oil
- Sear the beef on all sides until well browned, about 3-4 minutes on each side.2 lbs. 900g beef rump roast
- Place the roast into the bowl of a slow cooker and add in the carrots, potatoes, onion and garlic.2 carrots, 3 potatoes, 1 yellow onion, 2 garlic cloves
- In a large bowl, mix the beef broth, Worcestershire sauce, red wine vinegar, and season with ½ teaspoon of salt then pour over the beef and vegetables inside the slow cooker.1 ½ cup 360ml beef broth, 2 tbsp. Worcestershire sauce, 1 tbsp. red wine vinegar
- Place the lid on the slow cooker and cook on high for 4 hours, or low for 8 hours.
Notes
Dairy-free, meal plan friendly, and high in protein.
Estimated nutrition per serving:
- 395 kcal
- 13g fat
- 24g carbs
- 47g protein
- 3g fibre