Ingredients:

  • 3-4 lb Rump Roast (1.4 - 1.8 kg)
  • 1 tbsp Olive Oil (15 ml)
  • 1 large Onion, chopped (approx. 1 cup / 150g)
  • 2 cloves Garlic, minced (approx. 1 tsp / 5g)
  • 1 tsp Dried Thyme (5 ml)
  • 1 tsp Dried Rosemary (5 ml)
  • 1 tsp Smoked Paprika (5 ml)
  • 1/2 tsp Salt (2.5 ml)
  • 1/4 tsp Black Pepper (1.25 ml)
  • 1 tbsp Worcestershire Sauce (15 ml)
  • 1 cup Beef Broth (240 ml)
  • 2 tbsp Cornstarch (30 ml)
  • 1/4 cup Cold Water (60 ml)
  • 2-3 Carrots, peeled and chopped (approx. 1 cup / 150g)
  • 2-3 Celery stalks, chopped (approx. 1 cup / 150g)
  • 4 Medium Potatoes, peeled and quartered (approx. 1.5 lb / 700g)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season roast with salt, pepper, thyme, rosemary, and smoked paprika. Sear on all sides until browned (about 3-4 minutes per side).
  2. Remove roast from skillet and set aside. Add chopped onion and garlic to the skillet and sauté until softened and fragrant (about 5 minutes).
  3. Place carrots, celery, and potatoes in the bottom of the crockpot. Place the seared roast on top of the vegetables. Pour in beef broth and Worcestershire sauce.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is fork-tender.
  5. Remove roast and vegetables from the crockpot and set aside. Skim excess fat from the cooking liquid. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the crockpot and whisk to combine with the cooking liquid. Cook on high for 5-10 minutes, or until the gravy has thickened to your desired consistency.
  6. Slice the roast against the grain and serve with the cooked vegetables and gravy.