Round rump beef roasts are an inexpensive and popular choice for putting meat on the table. Unless labeled as prime, they need slow, even cooking to make them tender and juicy. Round rumps roasts benefit from being braised or cooked in a Crock-pot, but are suitable for oven or stovetop cooking. A 3- to 4-pound beef round rump roast will easily feed a family of four, provided you also offer side dishes, such as mashed potatoes and vegetables.
Things You'll Need
- 3- to 4-pound round rump roast
- Measuring spoons
- Cooking oil
- Heavy skillet
- Package of onion soup mix
- Two packages brown gravy mix
- One to two cans sliced mushrooms (optional)
Rump Roast with Gravy
Measure 3 tbsp. of cooking oil in a large, heavy skillet and heat until the oil is hot.
Brown the roast on all sides in the hot oil. If desired, season the roast with salt and pepper or other spices before browning.
Place the browned roast in the Crock-pot.
Sprinkle the contents of the onion soup mix over the roast. Add 1 cup of water to the Crock-pot.
Place the lid on the Crock-pot and cook the roast on low for eight to 10 hours.
Remove the roast to a platter and allow to rest for 10 minutes before carving. Use the soup mixture in the Crock-pot as a gravy for the roast or for mashed potatoes.
Rump Roast with Brown Gravy
Slice the rump roast into four evenly sized slices. Brown the slices on both sides in a skillet with hot oil.
Place the sliced roast into the slow cooker.
Mix together two packages of brown gravy mix with 2 cups water. Add in two cans of drained, sliced mushrooms, if desired.
Pour the gravy mixture over the roast slices in the slow cooker.
Cover and cook on low for six to eight hours.