Slow Cooker Rump Roast
Tender, fall-apart rump roast that cooks slow and low in a flavorful sauce made from French Onion Soup and Ranch Seasoning packets.
Equipment
- 1 Slow Cooker
Ingredients
- 1 2-4lb rump roast or chuck roast
- 3 tablespoon butter divided
- 1 Ranch Seasoning packet
- 1 French Onion Soup packer
- 1 cup beef broth
- 1 medium yellow onion
- 2 cups baby carrots
- 2 cups baby potatoes or 3 large cubed potatoes
Instructions
- In a large skillet over medium high heat brown rump on all sides in one tablespoon of butter.
- Arrange onions, carrots, and potatoes at the bottom of the slow cooker. Place browned rump roast on top.
- Sprinkle both packets over the rump roast then pour in beef broth and add the remaining two tablespoons of butter.
- Cover and cook on low for 10-12 hours or until the meat is fork tender.
Notes
- For a thicker sauce add a cornstarch slurry in the last hour of cooking.
- To avoid drying out the roast, keep the roast in the liquid until ready to serve.
- For leftovers, cool the roast down in the cooking liquid and as well as store it in some of the cooking liquid. This will help it keep from drying out.