Crock Pot Tangy Rump Roast
Transform your dinner table with this Crock Pot Tangy Rump Roast, a slow-cooked masterpiece of tender beef infused with a bold, tangy marinade. This comforting one-pot wonder pairs succulent beef rump roast with a medley of hearty vegetables like carrots, baby potatoes, and onions, all simmered to perfection in a rich blend of balsamic vinegar, savory soy sauce, ketchup, garlic, and a touch of brown sugar for sweetness. The hands-off magic of the crock pot ensures the meat becomes melt-in-your-mouth tender, while the marinade doubles as a luscious au jus for serving. Perfect for busy weekdays or a cozy family dinner, this dish delivers big on flavor with minimal effort. Serve slices of this juicy roast alongside the tender veggies, and watch it become a new family favorite!
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Recipe Information
Ingredients
- 3 pounds beef rump roast
- 1 cup beef broth
- 0.5 cup balsamic vinegar
- 0.25 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 4 cloves minced garlic
- 1 large onion
- 4 medium carrots
- 12 small baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
Pat the rump roast dry with paper towels, and season it with kosher salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the rump roast for 2-3 minutes on each side until it's browned evenly. Remove the roast and set it aside.
Peel the onion and cut it into thick slices. Peel the carrots and cut them into 2-inch chunks. Leave the baby potatoes whole or halve them if they are larger.
Place the onion slices, carrot chunks, and potatoes at the bottom of the crock pot to create a base for the roast.
In a medium mixing bowl, combine the beef broth, balsamic vinegar, ketchup, brown sugar, Dijon mustard, soy sauce, Worcestershire sauce, minced garlic, and dried thyme. Whisk until well mixed.
Place the seared rump roast on top of the vegetables in the crock pot.
Pour the prepared tangy marinade over the roast and vegetables, ensuring the roast is well coated.
Cover the crock pot with a lid and cook on LOW for 8 hours, or until the roast is fork-tender and the vegetables are soft.
Once cooked, carefully remove the roast and transfer it to a cutting board to rest for 10 minutes before slicing.
Strain the liquid from the crock pot and serve it as a tangy au jus or gravy alongside the sliced roast and vegetables.
Serve hot and enjoy your Crock Pot Tangy Rump Roast with family or friends!
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 73.3 g | ||
| Protein | 347.9 g | 696% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 8610 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
