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Slow Cooker Rump Roast with Vegetables & Onion Gravy 

Serves 6

I was feeling adventurous despite not being too fond of red meat so I asked my butcher for some meat to make a good roast with and he suggested rump. I had planned not to eat it all and had made myself some fish but I ended up eating a thin slice of the roast with some vegetables and gravy and was shocked at how soft it was. I have to wonder if he didn't actually give me veal! You can make different kinds of roast stove top, in the oven, in the slow cooker, or in the pressure cooker. I used the slow cooker method for this particular roast. The recipe sort of came together based on what I had and what I felt would work well. As you can see, I used a couple of different kinds of spice mixes. Oh and not everyone likes parsnips so please feel free to make any variations.!

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What you need:

2 pounds rump for the roast 
1 tbsp Montreal spice mix 
1 tbsp Italian seasoning 
½ tbsp All purpose Caribbean spice mix 
½ tbsp minced garlic 
Hot sauce of your choice 
¼ cup Worcestershire sauce
2 tbsps rice vinegar 
Some tenderizer if you wish 
Black pepper to taste 
Salt to taste 
Some oil
1 packet Knorr Onion Roasted Garlic Soup Mix
2 potatoes cubed
4 or 5 carrots cubed 
2 cups mushrooms chopped roughly
1 red onion chopped roughly 
4 parsnips cubed
Some fresh thyme
A couple of bay leaves
2 tomatoes chopped 

How to:

  1. Mix the first 11 ingredients together in a bowl, rubbing the meat very well with the marinade and set aside for a couple of hours 
  2. Follow the instructions for the Knorr soup mix to make the gravy and keep warm 
  3. Brown the meat in the oil as best as you can, drizzling some of the marinade on top of it 
  4. In the meantime, place the rest of the ingredients in the slow cooker and turn it on 
  5. Add the browned rump roast to the slow cooker and add some water to the frying pan with the remaining marinade and bring to a boil 
  6. Add the liquid plus the onion gravy to the slow cooker (yes both!)
  7. Cover and cook on high for 6 to 7 hours or on low for longer (up to you)
  8. Remove the rump roast and strain the vegetables, saving the liquid
  9. Set the roast and vegetables aside for 10 minutes 
  10. During this time, boil the strained liquid and add a thickener of your choice; such as, flour, cornstarch etc to ensure you have the consistency appropriate for gravy
  11. Serve the roast sliced thin alongside the vegetables and onion gravy with some peas and rice or freshly baked biscuits 

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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