Best Crock Pot Rump Roast Recipes

CROCK POT TANGY RUMP ROAST

Crock Pot Tangy Rump Roast image

This recipe couldn't be easier! The "tang" comes from the cranberry sauce (one of the just 5 ingredients used in this recipe).

Provided by Claudia Dawn

Categories Roast Beef

Time 8h3m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 -5 lbs rump roast, trimmed
1 (8 ounce) package onion soup mix
1 (10 1/2 ounce) can jellied cranberry sauce
2 tablespoons butter, softened
2 tablespoons flour

Steps:

Sprinkle the onion soup mix in the bottom of the crock pot.
Place the rump roast in next.
Spoon the cranberry sauce around and over the roast.
Cover and cook on low 8 - 12 hours.
Remove roast from crock pot and allow to rest while you thicken the gravy.
Turn the crock pot up to High.
Blend the softened butter and flour into a paste and whisk it into the gravy.
Cover and cook on high for about 10 minutes, until thick.
Slice the roast into 1/4" thick slices and serve with the gravy.
The left-over slices may be frozen in the gravy in plastic freezer bags.

Nutrition Facts : Calories 678.2, Fat 31.6, SaturatedFat 13.3, Cholesterol 180.3, Sodium 3204.2, Carbohydrate 45.9, Fiber 3.1, Sugar 20.6, Protein 50.2

CROCK POT RUMP ROAST

Crock Pot Rump Roast image

While searching for a crock pot recipe, I ended up throwing together what I had on hand. I found that the carrots made the gravy on the sweet side. So if that is not what you like then leave them out. I think I would add fresh mushrooms next time. Also my roast was mostly frozen after sitting in the refrigerator overnight, and turned out perfectly tender!

Provided by Shawn C

Categories One Dish Meal

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs rump roast (or larger)
2 carrots, large chunks
1 onion, cut up
3 potatoes, cut up (optional)
1 tablespoon vidalian onion steak sauce or 1 tablespoon a sweet barbecue sauce
2 tablespoons Worcestershire sauce
2 cups beef stock (stronger than broth)

Steps:

Place all ingredients in crock pot and set on low for 10 hours.
baste every few hours if desired. I also flip mine half way through. during last hour turn on high. during last 5 minutes add cornstarch and water until gravy is desired thickness. serve.

Nutrition Facts : Calories 624.4, Fat 37, SaturatedFat 14.6, Cholesterol 226.8, Sodium 528.2, Carbohydrate 4.8, Fiber 0.9, Sugar 2.3, Protein 63.9