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After simmering in the slow cooker for hours, this rump roast is fork tender and has taken on some of the flavors of the sauce. My family looks forward to having it for dinner. I serve the beef with mashed potatoes and corn. -Laura Ehlers, Lafayette, Indiana

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 19

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Ingredients

1 tablespoon olive oil
1 beef rump roast or bottom round roast (3 to 4 pounds), cut in half
1-1/2 cups cider vinegar
1 medium onion, chopped
2/3 cup packed brown sugar
1 envelope onion soup mix
1/3 cup shredded carrot
2 tablespoons beef bouillon granules
1 tablespoon Worcestershire sauce
1 bay leaf
1 garlic clove, minced
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon ground ginger
1/2 teaspoon mixed pickling spices
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup water

Steps:

In a large skillet, heat oil over medium-high heat; brown meat on all sides. Transfer meat and drippings to a 5-qt. slow cooker. In a large bowl, combine the vinegar, onion, sugar, soup mix, carrot, bouillon, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low until tender, 6-8 hours., Remove meat to a serving platter; keep warm. Strain cooking juices, discarding vegetables and seasonings., Skim fat from cooking juices; transfer juices to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with beef.

Nutrition Facts : Calories 470 calories, Fat 13g fat (4g saturated fat), Cholesterol 136mg cholesterol, Sodium 1706mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 46g protein.