Rump Roast (SC)

INGREDIENTS

  • 3-4 pound beef rump roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons vegetable oil
  • 2 medium carrots , peeled and cut into 2" chunks
  • 3 Yukon potatoes , peeled and cut into 2" chunks
  • 1 yellow onion , cut into 1" chunks
  • 2 garlic cloves , minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoons celery salt

DIRECTIONS

Season beef with 1 teaspoon kosher salt and ½ teaspoon coarse ground black pepper.
Add vegetable oil to a large pot on high heat.
Sear on all sides until well browned, about 3-4 minutes on each side.
Turn off the heat and move roast to a large slow cooker.
Add in the carrots, potatoes, onion, and garlic.
Mix the beef broth, Worcestershire sauce, red wine vinegar, and celery salt then pour it over the vegetables.
Cook on low for 8-9 hours or on high for 4-5 hours.