Rump Roast Crock-Pot Recipe
Prep Time:
10 minutes
Cook Time:
8 hours
Servings:
6 Servings
Ingredients
  • 3 pounds beef rump roast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds small potatoes
  • 2 to 3 carrots, cut into chunks
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 3 cups beef broth
Directions
  1. Pat the rump roast dry.
  2. Sprinkle a pinch of salt and pepper on both sides.
  3. Combine the rump roast, 2 pounds of potatoes, the sliced carrots, 2 tablespoons of balsamic vinegar, 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, and 3 cups of beef broth in a slow cooker.
  4. Cover and cook on low for 8 hours.
  5. Shred the beef and serve.