Rump Roast Crock-Pot Recipe

We're cooking dinner the long way tonight! Recipe developer and food photographer Christina Musgrave from Tasting with Tina brought us this fall-worthy recipe. As a customary Crock-Pot dish, this is packed with flavor but takes a bit of time. However, all you need to do is some prep work and let the cooking happen by itself. That means more time to watch your favorite show or spend time with the kids. Musgrave reminds us why we love slow-roasted entrees: "This is super easy — you can prepare and forget about it. When it's done, it's so flavorful and delicious!"

According to Smithsonian Magazine, the Crock-Pot was inspired by a 19th-century Lithuanian tradition of leaving pots of food to cook overnight in the local bakery's oven. The modern product was released on the market in the 1950s as an electric pot used to cook food slowly, but efficiently. It was immediately popular among homemakers and working women. Nowadays, consumers continue to enjoy the benefits of the Crock-Pot and other slow cookers, churning out a full meal in a few hours. 

To start this off, you'll need a 3-pound beef rump roast, so be sure to ask the butcher for the best cut. Next, you will need 1 teaspoon each of salt and black pepper. For the roasted veggies, grab 2 pounds of small potatoes, 2 to 3 carrots, 2 garlic cloves, 2 tablespoons of balsamic vinegar, and 1 tablespoon of dried rosemary. As for extra seasoning, you will need 1 tablespoon of dried thyme. To add flavor and moisture, have 3 cups of beef broth on hand as well.

To start off, pat your rump roast dry. For flavor's sake, rub in a pinch of salt and pepper on both sides. Musgrave tells us, "I love how easy and flavorful this dish is." Rump roast is a fine choice, and MasterClass explains that it is an extra-lean cut from a steer's thigh muscle. Nutritionally, it's also a great option since the meat is packed with protein and iron (via Eat This Much). 

The next step involves multi-layers of flavors. First, set the seasoned rump roast into the Crock-Pot. Wash the 2 pounds of potatoes and add those into the pot as well. Slice up the carrots, tossing them in as you go. Lastly, splash in the balsamic vinegar and add the rosemary, thyme, and beef broth to the slow cooker. This cooking method guarantees that the vegetables will absorb the juice and seasonings. Musgrave confirms that "the veggies will have herb and flavorings from the roast." 

There are alternate options to prepare this dish in case you don't have a Crock-Pot. Musgrave tells us, "You can make this using a Dutch oven cooked at 300 F for 3 hours." A Dutch oven is usually made of cast iron with a fitted lid and is versatile enough to use on the stovetop, in the oven, or over an open fire. Musgrave assures us that cooking the roast and veggies on the low heat setting yields optimum results. "The broth won't boil out since it's cooking on low, there will be plenty of juices when it's done," she mentions. Once your Crock-Pot is loaded, seal the lid and set it to cook on low for 8 hours. 

After 8 hours are up, it's time to open the Crock-Pot for the final result. The vegetables will emerge with a savory, roasted flavor from the slow cooking process. Use a fork to shred the beef into pieces. There you have it — wasn't that easy? Your succulent entrée is ready to enjoy. We asked Musgrave to recommend a winter wine to complement the dish. She tells us, "Any dry red wine like a Cabernet or Merlot would be great."

Enjoy a serene evening with the family, and when everyone is full, put away any extras as they will keep very well. Musgrave says, "Store in an air-tight container. Leftovers will be good for 3 to 4 days." We know this spread will nourish your family, so be sure to add it to your list of effortless meals.