Rump Roast

Name: Slow Cooker Rump Roast With Horseradish
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

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This slow cooker rump roast combines tender beef with root vegetables in a tangy horseradish and Worcestershire sauce that thickens into rich gravy. Eight hours of unattended cooking makes it ideal for busy weeknights.

Total

8h 50m

Servings

8

Recipe Source

View original recipe

From Tasteofhome

Instructions

1
In a large skillet, heat the canola oil over medium-high heat until it’s shimmering. Carefully place the rump roast in the skillet, and brown the roast on all sides. Drain the excess oil. Editor’s Tip: We don’t recommend switching the canola oil out for olive oil here. Olive oil has a lower smoke point than canola, and you can run the risk of burning your olive oil and ruining the taste of the rump roast.
2
Place the carrots and potatoes in a 5-quart slow cooker. Top with the rump roast and onions. In a medium-sized bowl, whisk together the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt. Pour the sauce all over the meat.
3
Pop the lid on the slow cooker, and cook on low until the meat and vegetables are tender, about eight hours.
4
In a small bowl, whisk together the cornstarch and cold water until it’s smooth. Stir the cornstarch slurry into the liquid in the slow cooker. Cover the slow cooker with the lid, and cook on high until the gravy is thickened, about 30 minutes. Editor's Tip: Once cooked, slice the roast thinly against the grain to maximize the tenderness in every bite.

Tips & Notes

Pro tips

Brown the roast thoroughly on all sides in shimmering canola oil before slow cooking to build deep flavor.
Do not substitute olive oil for canola when browning; canola's higher smoke point prevents burning and flavor damage.
Slice the roast thinly against the grain after cooking to maximize tenderness in every bite.
Whisk the cornstarch slurry until completely smooth before stirring into the slow cooker liquid to avoid lumps in the gravy.

Substitutions

Bottom round roast → chuck roast or brisket (adjust cooking time slightly based on thickness)
Horseradish sauce → prepared mustard or extra Worcestershire sauce (reduces tanginess)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on low in the slow cooker or on the stovetop with a splash of water to restore gravy consistency.

Equipment

5-quart slow cooker · large skillet

Common Questions

How do you know when the rump roast is done?

Cook on low for about eight hours until the meat and vegetables are tender. The meat should shred easily with a fork when fully cooked.

Can you make this rump roast on high instead of low?

Low heat for eight hours is recommended for maximum tenderness. High heat will cook it faster but may result in tougher meat.

What size slow cooker do you need?

A 5-quart slow cooker is required for this recipe to properly accommodate the 3 to 3-1/2 pound roast and vegetables.

Should you brown the roast before slow cooking?

Yes. Browning the roast on all sides in a hot skillet before adding to the slow cooker develops flavor and improves the final dish.

Can you substitute the beef rump roast?

Bottom round roast is listed as an alternative in the recipe. Other tough cuts like chuck roast or brisket work similarly, though cooking times may vary.