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Pot Roast
Because a rump roast is a tougher cut of meat, it lends itself nicely to preparation in a slow cooker. After long, slow cooking in the aromatic liquid, the roast emerges flavorful and fork-tender.

Ingredients:

  • 1 yellow onion, finely chopped
  • 4 carrots, peeled and finely chopped
  • 1 lb. red-skinned potatoes, cut into 1/2-inch
      pieces
  • 1 1/2 cups beef stock
  • 1 cup tomato sauce
  • 1 garlic clove, crushed
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 beef rump roast, 3 to 4 lb.
  • Salt and freshly ground pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 Tbs. extra-virgin olive oil

Directions:

Put the onion, carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf in a slow cooker and stir to combine.

Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.

In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer to the slow cooker, cover and cook on high for 6 hours according to the manufacturer's instructions.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter. Remove the bay leaf and serve the vegetables and sauce alongside.
Serves 6 to 8.
Williams-Sonoma Kitchen.