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A Cooking Adventure with Thom

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Slow-Cooked Rump Roast

Taste of Home Magazine
Recipe Source
Servings: 6



I enjoy a good pot roast, but I was tired of the same old I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my 6 and 3-year-olds love this roast with its tender veggies and gravy.



1 boneless beef rump roast (3 to 3 pounds)
2 tablespoons vegetable oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
cup water
6 to 8 tablespoons horseradish sauce
cup red wine vinegar or cider vinegar
cup Worcestershire sauce
2 garlic cloves, minced
1 to 2 teaspoons celery salt
3 tablespoons cornstarch
cup cold water


Cooking Method

Cut roast in half.

  • In a large skillet, brown meat 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 for 10-12 hours or until meat and vegetables are tender.

Combine cornstarch and cold water until smooth; stir into slow cooker.

  • Cover and cook on high for 30 minutes or until gravy is thickened. 


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