Slow Cooker Rump Roast
This comforting Slow Cooker Rump Roast Recipe transforms dinner with tender meat and flavorful veggies, all cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 2-3 lbs rump roast (or chuck roast, round roast)
- 3 cloves garlic (minced)
- 2 cups beef broth Low-sodium options work great
- 1/3 cup balsamic vinegar
- 3 tablespoons maple syrup or honey Honey can be used for sweetness
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt To taste
- 1/2 teaspoon ground black pepper Freshly cracked recommended
- 2 lbs baby potatoes Cut in half if large
- 3 large carrots (peeled and cut in chunks)
Instructions
Preparation
- In a large slow cooker, whisk together the minced garlic, beef broth, balsamic vinegar, maple syrup, soy sauce, dijon mustard, salt, and pepper until well combined.
- Place the seasoned roast in the center of the slow cooker and scoop a generous amount of the sauce over the meat.
- Surround the roast with the baby potatoes and carrot chunks.
- Cover the slow cooker, set it to low for 8-10 hours or high for 4-5 hours, and let the magic happen.
Shredding
- Once cooked, transfer the roast to a plate, allow it to cool slightly, then shred it using two forks.
- Return the shredded meat back to the slow cooker, gently stir it with the veggies and sauce.
- Serve hot and enjoy the meal.
Notes
For a creamier dish, add a splash of heavy cream at the end of cooking. Customize the vegetables based on what's in season.