Mmm, mmm. This was so very good. Our last crock pot trip I decided to pick up a roast. Honestly I couldn’t tell you whether or not it was a “rump roast”. In fact I don’t think it was. But it worked perfectly for this recipe. I served it along with mashed potatoes as the recipe suggested and it was fabulous. The leftovers were just as good if not better than the day of. I didn’t have baby carrots, but I did have whole carrots. So I shredded and sliced them a few inches long and they worked just as good. We have another roast in the freezer and when it comes time to prepare it – this will be the recipe that I come back to!
Source: Pioneer Woman’s Tasty Kitchen
1 can (14.5 Oz. Can) beef broth
1 bottle (20 oz) ketchup
¼ c packed brown sugar
3 cloves garlic, minced
3 lbs. beef round rump roast
Olive oil, To Rub On Beef
16 oz. baby carrots
1 whole large onion, cut into 1” pieces
In a medium bowl, whisk together the broth, ketchup, brown sugar, and garlic. Rub the beef all over with a little olive oil. In a large sauté pan, over medium high, brown the beef for about 2 minutes per side. In a 4-quart (or larger) slow cooker, place the browned beef, carrots, and onions. Pour ketchup mixture over the top. Cook on low for 8 hours. Slice or shred the meat and serve with the veggies and sauce, over mashed potatoes (optional).
[My two cents]
I’m sure this is common knowledge, but it may help someone out there. I thought the roast was done in 5 hours and it was very tough. It’s important to cook it the exact cooking time as suggested in order for it to be tender. I cooked it for the additional 2 hours and it was just as tender as can be!