Ingredients:

  • 3.5 lb beef rump roast, trimmed of excess outer fat
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 lb baby potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1.5 cups low-sodium beef broth
  • 0.25 cup red wine
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef dry with paper towels and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat and sear the roast for 3–4 minutes per side until a deep, golden-brown crust forms. Transfer the roast to the slow cooker.
  2. In the same skillet, quickly sauté the onions and garlic for 1 minute to pick up the browned bits. Add them to the crock pot along with the potatoes and carrots, tucking them around the sides of the beef.
  3. Pour the beef broth, red wine, and Worcestershire sauce into the skillet, scraping the bottom to deglaze. Pour this liquid over the roast. Add the rosemary, thyme, and bay leaf on top.
  4. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours until the beef is fork-tender and reaches an internal temperature of at least 195°F.
  5. Carefully remove the roast and vegetables to a serving platter. Tent loosely with foil and let the meat rest for 15 minutes before slicing against the grain.
  6. Strain the remaining liquid into a saucepan and bring to a simmer. Whisk the cornstarch and water together to create a slurry, then whisk it into the bubbling liquid for 2-3 minutes until thickened.