Rump Roast (Slow Cooker)
Published: Friday, March 13, 2026
3 to 3½ lb. beef rump roast or bottom round roast
2 Tbsp. canola oil
4 medium carrots, halved lengthwise and cut into 2" pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
½ c. water
6 to 8 Tbsp. horseradish sauce
¼ c. red wine vinegar
¼ c. Worcestershire sauce
2 garlic cloves, minced
1½ to 2 tsp. celery salt
3 Tbsp. cornstarch
1/3 c. cold water
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. —8 servings.
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