A slow cooker allows anyone to cook a moist, juicy rump roast to perfection with little effort. Not only can you cook the roast, but you can also add potatoes and vegetables and have everything ready to eat without having to spend hours in the kitchen cooking. Slow cookers are a must for any working person as the meal can be started before you leave for work and be ready to eat when you get home.
- Skill level:
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Things you need
- Heavy skillet
- 3 tbsp vegetable oil
- Rump Roast
- Sharp Knife
- Meat Fork or Tongs
- Slow cooker
- 4 to 6 potatoes, cut into large chunks
- 4 to 6 carrots, cut into 1-inch slices
- 2 Onions, peeled and quartered
- Salt, Pepper and other seasoning to taste
Heat the oil in the skillet over medium-high heat. A cast iron or other heavy skillet is perfect for this process.
Use a sharp knife to remove any excess, visible fat from the outside of the roast.
Place the roast in the hot skillet and brown it on all sides. Use a meat fork or tongs to turn the roast in the skillet.
Place the browned roast into the slow cooker. Sprinkle the roast with salt, pepper and any desired seasonings.
Add chopped potatoes, sliced carrots and the onions to the slow cooker.
Fill the cooker with 1 to 2 inches of water. For a more stew-like meal, fill the slow cooker with enough water to cover the vegetables.
Place the lid on the cooker and turn the switch to "Low."
Let the rump roast and vegetables cook for 6 to 8 hours without lifting the lid on the slow cooker. Lifting the lid adds cooking time because the heat needed to cook the roast will escape.
Remove the rump roast to a serving platter and the vegetables to serving dishes.
Let the roast sit for 10 minutes before carving and serving.
Tips and warnings
- All types of roasts can be cooked in a slow cooker using this method.
- The browning process can be skipped if you're running short of time, but the roast will not have that oven roasted look when done.