Slow Cooker Rump Roast with Vegetables

Tender slow-cooked rump roast served with roasted baby potatoes, carrots, and onions, garnished with sprigs of rosemary and thyme.

Joe’s Reserve Rump Roast is ideal for slow cooking, delivering fork-tender meat with big beefy flavor. It’s a great option for busy weeknights or weekend meal prep. Just throw everything in the slow cooker and let it work its magic.

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Serving Size: 6
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Ingredients

  • 3 lb Joe’s Reserve Rump Roast
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 4 carrots, chopped
  • 4 potatoes, quartered
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced

Instructions

  1. Season roast with salt and pepper.
  2. In a skillet, heat oil and sear roast on all sides until browned.
  3. Place roast in slow cooker. Add onions, carrots, potatoes, garlic, broth, and Worcestershire.
  4. Cook on low for 8 hours or high for 5 hours.
  5. Remove roast and let rest before slicing. Serve with vegetables and broth.

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