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Garlic Herb Rump Roast with Carrots
Andre Lewis

Garlic Herb Rump Roast with Carrots

Rump roast is leaner than chuck, so this one is cooked only until slice-tender instead of pushed toward shreds. Garlic, thyme and rosemary season the broth without covering the beef. Start checking early; a three-pound rump can go from juicy slices to dry fibers in one long afternoon.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef rump roast 3 1/2 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large yellow onion sliced
  • 4 carrots cut into 2-inch pieces
  • 6 garlic cloves smashed
  • 1 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Pat the rump roast dry, season it with salt and pepper, and brown it in the oil for 4 minutes per side.
  2. Put the onion, carrots and garlic in a 6-quart slow cooker and set the roast on top.
  3. Combine the broth, Worcestershire, thyme and rosemary and pour it around the meat.
  4. Cover and cook on low for 6 to 7 hours. Begin checking at 6 hours and remove the roast when a fork enters easily but the meat still holds together for slicing.
  5. Rest the roast for 15 minutes. Stir the cornstarch slurry into the cooker and cook on high for 10 minutes, then slice the beef thinly across the grain and serve with the carrots and gravy.