Experience melt-in-your-mouth tenderness and heartwarming flavors that will remind you of family dinners. Perfect for any occasion!

1

Start by seasoning the rump roast with salt and black pepper on all sides. Allow it to sit at room temperature for about 30 minutes.

2

In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the roast for about 3-4 minutes on each side until it develops a nice brown crust. This adds flavor to the dish.

3

Transfer the seared roast to a slow cooker. Add the beef broth, sliced onion, carrots, potatoes, minced garlic, and bay leaves around the roast.

4

Cover the slow cooker and set it to low heat. Cook the rump roast for about 6-8 hours, or until it is fork-tender. The meat will absorb all the flavors, so don't rush this step.

5

Once the cooking time is complete, remove the roast and vegetables from the slow cooker. Let the roast rest for about 10 minutes before slicing.

6

Optional: You can strain the liquid left in the slow cooker and reduce it on the stove for a delicious gravy to serve with your roast.

6 servings

• Add a splash of red wine to the broth for a richer flavor.
• Incorporate different vegetables like parsnips or mushrooms for added taste.
• Top with fresh herbs such as rosemary or thyme before serving for a fragrant finish.

• Ensure you sear the roast properly for better flavor.
• Do not skip letting the meat rest after cooking; it helps retain the juices.
• Use homemade beef broth for the best taste.

• fat: 15 grams
• fiber: 5 grams
• protein: 45 grams
• calories: 350
• carbohydrates: 35 grams

This dish provides a good balance of protein and carbohydrates, making it a hearty meal that can keep you full and satisfied without excessive calories.

• Slow Cooker Pot Roast Recipe
• Crockpot Roast, Potatoes, and Carrots - Cooking in the Midwest
• Instant Pot Elk Roast Recipe