Bottom Round Rump Roast Recipe Crock Pot
Description
This is a slow-cooked bottom round rump roast recipe that is perfect for an easy, comforting, and delicious meal. The bottom round rump roast is slowly cooked in a crock pot with aromatic vegetables and herbs for a flavorful and juicy end result. This is a great recipe for feeding a crowd or for a meal that can be prepared ahead of time. The bottom round rump roast is a great cut of meat because it is inexpensive and packs a lot of flavor. After the meat is cooked, it can be shredded into smaller pieces that can be used in a variety of dishes such as tacos, sandwiches, and salads.
Prep Time
This recipe requires about 10 minutes of prep time. First, the vegetables need to be chopped and the herbs need to be minced. The roast should be seasoned with salt, pepper, and other spices of choice. The vegetables and herbs should then be placed in the crock pot with the roast.
Cook Time
The bottom round rump roast should be cooked in the crock pot for about 8-10 hours on low heat. The slow cooking process ensures that the roast is tender and juicy. The roast should be checked after 8 hours to ensure it is cooked through.
Ingredients
- 2-3 lb bottom round rump roast
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp ground black pepper
- 1 tsp salt
- 2 cups beef stock
Instructions
1. Begin by seasoning the bottom round rump roast with salt, pepper, and other spices of choice.
2. Place the chopped vegetables and minced herbs in the crock pot.
3. Place the seasoned roast on top of the vegetables.
4. Pour the beef stock over the roast and vegetables.
5. Place the lid on the crock pot and set the heat to low.
6. Cook the roast for 8-10 hours on low heat.
7. After 8 hours, check the roast to ensure it is cooked through.
8. Once the roast is cooked, remove it from the crock pot and shred.
9. Serve the shredded roast with the cooked vegetables and enjoy!
Equipment
- Crock pot
- Knife
- Cutting board
Notes
If the roast is not cooked through after 8 hours, cook for an additional hour or until cooked through. If the roast is cooked through but still not tender, cook for an additional hour or two.
Nutrition: Per Serving
Calories: 440 | Fat: 28g | Protein: 39g | Carbohydrates: 8g | Sodium: 800mg
Recipe Tips
This recipe is perfect for making ahead of time and eating later in the week. To do this, prepare the roast as directed and store it in the refrigerator until ready to reheat and serve. The roast can also be frozen and reheated at a later date. To freeze, place the cooked roast and vegetables in an airtight container and store in the freezer. When ready to eat, thaw the roast in the refrigerator overnight and reheat in a 350°F oven for 15-20 minutes or until heated through.
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