Best Crock Pot Tangy Rump Roast Recipes

SLOW-COOKED RUMP ROAST

Steps:

• In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

TANGY CROCK POT BEEF ROAST

Steps:

• Place meat into crock pot.
• In a mixing bowl, whisk together tomato paste, wine, vinegar, water, brown sugar, garlic, soup mix, thyme and pepper. Pour this mixture over meat in crock pot and cover.
• Cook on low for 6-8 hours.
• Allow to rest before slicing.
• Slice and serve with the sauce poured over the slices of beef.

SWEET 'N' TANGY POT ROAST

Steps:

• Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

CROCK POT RUMP ROAST

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.

PERFECT RUMP ROAST

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CROCK POT TANGY RUMP ROAST

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.