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Slow-Cooked Rump Roast

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. —Mimi Walker, Palmyra, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 8-1/2 hours
  • Makes
    8 servings


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

Slow-Cooked Rump Roast Tips

How do you tenderize a rump roast?

Rump roast is a lean and economical cut that is tasty yet tough. This cut typically takes a longer time to become tender. The best way to cook it is to braise it in the oven or to use a slow cooker. Once cooked, slice the roast thinly against the grain to maximize tenderness. Don't forget about these additional tips on how to tender tough meat!

What else is a rump roast called?

A rump roast is sometimes called a bottom round oven roast or a bottom round roast.

How do you keep meat from drying out in a slow cooker?

There are several factors to keeping slow-cooked meat moist. Make sure your lid fits properly and that you don’t remove it during cooking. Small cuts of meats dry out during cooking much faster than larger pieces. Also, use the right size slow cooker. Small amounts of food in a large slow cooker will cook faster, causing them to dry out before the end of the cooking time. Read our slow-cooker conversion tips to convert this recipe for the size of your slow cooker.
Nutrition Facts
1 serving: 378 calories, 15g fat (3g saturated fat), 113mg cholesterol, 507mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fat.


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Average Rating:
  • Harleen
    Jan 11, 2021

    Made this for dinner yesterday. My family loved it! (3 adults). As mentioned in other reviews, the gravy did not come out as I had hoped, but I will work on that, as I have had success with slow cooker gravies int he past. I cut way back on the horseradish sauce per past reviews. We decided that we would like more next time as we are a family who loves horseradish with beef! This one is a keeper and is in my rotation list!

  • Patricia
    Dec 13, 2020

    Just not happy with the gravy, too sweet or fruity for me. Horseradish sauce is different than straight horseradish so be careful. Make sure it isn't straight horseradish. Rump roast was overcooked which was my fault and the veggies were ok. It smelled pretty good while cooking . Might try this again without the "sauce" as for some reason, it wasn't a beefy flavored gravy.

  • Katy's mom
    Dec 9, 2020

    This sounds good with some tweaking to accommodate personal preferences. I'm not a fan of rump roast. It tends to be too dry, but I think this would be very good with chuck roast. I will cut the horseradish sauce down to a couple of tablespoons (based on reviews), and since I don't see much point in the vinegar, I would probably just use some dry red wine instead.

  • Debb
    Dec 6, 2020

    I haven't made this yet, but was wondering do you remove the roast & veggies then add the cornstarch to make the gravy?

  • Debbie
    Sep 22, 2020

    Absolutely delicious and tender. Making it for the second time right now.

  • LaDawn Marie
    Aug 31, 2020

    I've tried this twice and both times the veg is undercooked, the meat is overcooked and the sauce is too tangy. I'm recycling this recipe.

  • George
    Jun 26, 2020

    Terrific; followed practically exactly save for using 4 T horseradish vice the 6-6 sauce. Set my alarm for 1:45AM and began browning at 2. Set slow cooker on low and at 11:45 had the most tender and delicious slow cooker creation I ever had! Sadly only my wife and I ate today and really wish we had invited company to take the bows. Oh well, we will be having scrumptious left overs. Thank you.

  • Christine
    Jun 7, 2020

    Did not enjoy this recipe at all. The red wine vinegar was too strong and the meat had no flavour. Would not make again

  • Remenec
    Jun 5, 2020

    Delicious recipe! I love the unique flavor combinations of the horseradish and wine vinegar. Celery salt makes for a tasty seasoning to bring the flavors together. I would highly recommend this recipe-it's a keeper!

  • Cynthia
    Apr 11, 2020

    The roast smelled good while it was cooking. I followed the recipe except I only used 3-4 tablespoons of the horseradish. The meat dried out and i didnt like the vinegar taste. I won't make it again. My husband said it was ok.