Perfect Rump Roast

This marinated rump roast is perfectly cooked on a bed of vegetables until fall-apart tender and delicious in this easy slow cooker recipe.

• Preparation Time: 20 mins
• Cooking Time: 9 hr 10 mins
• Total Time: 9 hr 30 mins
• Calories: 439 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 pinch garlic salt
• 2 teaspoons Italian seasoning
• 1 teaspoon red wine vinegar
• 1 large Spanish onion, chopped
• 1 tablespoon salted butter
• 7 tablespoons olive oil, divided
• 1 (2 1/2 pound) rump roast
• 1 large bunch fresh parsley, chopped
• 5 medium carrots, halved
• 5 stalks celery, cut into large chunks
• 0.5 teaspoon ground black pepper
• 0.75 cup red wine, divided
• 1.5 tablespoons kosher salt

Recipe Instructions

Step 1

Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.

Step 2

Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 3

Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.