Doin' Some Cookin'... Slow-Cooked Rump Roast

I have not had pot roast since I was living under my Mom's roof. Her pot roast was incredible. She would slit the meat and place a whole glove of garlic in each spot and serve the roast with a side of roasted carrots and potatoes.

While watching one of my favorite beauty vlog channels on YouTube a new segment is her grocery hauls. I love seeing what others put in their grocery carts, how their pantries/fridges look, and what they eat. It was great inspiration when she picked up a rump roast and suggested slow cooking it for a weekend dinner. Why haven't I done this yet?!!

Low and slow is the way to go to create a tender piece of meat. The lower heat keeps the gristle from getting too tough on this less expensive cut of meat.

The leftovers are perfect for roast beef sandwiches, or "Shit on a Shingle" as my Mom used to joke. She would toast bread, layer on the roast beef, and cover it in gravy to make an open-face sandwich. We loved it!

Slow-Cooked Rump Roast

Adapted From: Taste of Home

Makes 6 Servings

Stars of the Show:

• 2 lb beef rump roast, cut in half
• 2 tbsp canola oil
• 2 tbsp onion powder
• 1/2 cup water
• 3 tbsp horseradish sauce
• 1/8 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, minced
• 2 tsp celery salt
• 3 tbsp cornstarch
• 1/3 cup cold water

And Action:

In a large skillet, brown meat on all sides in the oil over medium high heat, drain. Put the meat in a Crock Pot. Combine 1/2 cup water, horseradish sauce, onion powder, red wine vinegar, Worcestershire sauce, garlic, and celery salt in a small bowl. Pour over the meat. Cook on low for 10-12 hours or until the meat is tender.

Combine cornstarch and the 1/3 cup cold water until smooth. Stir into Crock Pot. Cover and cook on high for 30 minutes or until the gravy is thickened. Serve with roasted broccoli, red potatoes, and carrots. Enjoy!