Life doesn't get any better than a Sunday roast meal with the family, then using the leftovers during the week for sandwiches. This is a perfectly easy Rump Roast recipe for the crockpot or slowcooker.
Equipment
- slow cooker
- Pressure cooker
Ingredients
- 1 900 g rump roast at room temperature
- 3 garlic cloves or 1 Tbsp garlic powder
- 1 tablespoon ground rock salt
- 4-6 black peppercorns
- 1 bay leaf
- 1 fennel bulb fronds removed, saved and chopped for garnish when serving
- 1 sprig each of Superb Herb rosemary and mint or whatever fresh/dried herbs you have on hand or like
- 1 onion or leek
- 1 carrot peeled and roughly chopped
- 2 cups water
Instructions
- Turn your slow-cooker onto high.
- With a sharp knife, make a few slits in the meat and place a halved garlic clove in each (or rub in the garlic powder).
- Season with salt.
- Chuck your vegetables and herbs into the slow cooker and add the water.
- Add the rump, place the lid on the slow-cooker, turn the heat setting back to Low and cook for 3 hours, or on medium for 4-5 hours.
- If you're around as it cooks, baste the juices over the rump.
- Serve with steamed winter greens and creamy mashed spud, the chopped fennel fronds, plus a reduction of the juices from the slow cooker pan (Take 1/2 cup of the juices, add a splash of red wine or ruby red and bring to the boil in a small frypan, simmer a few minutes until thickened, add a dash of cream and season).
Notes
Rump Roast tip: always take your meat out of the fridge well before you are going to cook it, so it gets to room temperature. Resting post cooking is always favorable.