Slow Cooker Rump Roast

Serves 6-8

Serve up comfort with a falling-to-pieces pot roast.


2 tablespoons canola oil
3 lb. beef rump roast, cut in half
4 potatoes, peeled and cut into chunks
4 carrots, halved lengthwise and cut into 2-inch pieces
2 onions, sliced
5 tablespoons horseradish sauce
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup water
3 cloves garlic, minced
1 1/2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water


  1. Heat oil in a large skillet set over medium-high heat. Add meat to skillet; brown on all sides and then drain.
  2. Place potatoes and carrots in a 5-qt. slow cooker and then top with onions and meat.
  3. In a bowl, stir together the horseradish sauce, Worcestershire sauce, vinegar, water, garlic and celery salt; pour mixture over meat.
  4. Turn slow cooker on low and cover; cook ingredients until meat and vegetables are tender, about 10 to 12 hours.
  5. In a bowl, stir together cornstarch and cold water until smooth; add to slow cooker and stir. Turn slow cooker on high and cover; cook until gravy is thickened, about 30 minutes.