Slow-Cooked Rump Roast
Total TimePrep: 20 min. Cook: 8-1/2 hours
Absolutely delicious and tender. Making it for the second time right now.
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.
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.
Did not enjoy this recipe at all. The red wine vinegar was too strong and the meat had no flavour. Would not make again
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!
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.
I haven’t tried it yet but I will! To all the reviewers who said too much horseradish, there’s a difference between horseradish and the horseradish sauce called for in the recipe. The sauce has a lot less bite.
I am making this as we speak. Added a packet of ranch dressing
I love Horseradish with roast beef so I knew this would be a winner. And I was right! I love the tang the Horseradish gave the beef. But I do not like Horseradish on potatoes and carrots, that's why I gave it 4 stars instead of 5. Next time the veggies will be cooked separately. But still. . .yum
What a great meal! I started this too late, so I used a Dutch oven. Baked the roast at 325 with the broth mixture and onions for 3 hours. I did add an extra 1/2 water with a beef bouillon cube, 1/2 tsp garlic powder, and only used 2 TBSP horseradish sauce (6-8 TBSP was just too much for me). Bumped up temperature to 350 and added the potatoes and carrots and cooked for another hour. After removing the roast, potatoes and carrots, I put the Dutch oven on the stove-top on medium, added another 1/2 to 3/4 cup water, and then added the cornstarch mixture to thicken. There was just enough horseradish flavor with the reduced amount to taste it without overwhelming the dish. Very unique roast recipe with the red wine vinegar, Worcestershire sauce and horseradish flavors all coming through and a fall-apart roast. I will make this again.