Ingredients:

  • 1 (3-4 pound) Rump Roast (1.3-1.8 kg)
  • 1 tablespoon Olive Oil (15 ml)
  • 1 teaspoon Salt (5 g)
  • 1/2 teaspoon Black Pepper (2.5 g)
  • 1 large Onion, roughly chopped (approx. 200g)
  • 2-3 Carrots, peeled and chopped (approx. 150g)
  • 2-3 Celery Stalks, chopped (approx. 100g)
  • 3 cloves Garlic, minced (approx. 9g)
  • 1 cup Beef Broth (240 ml)
  • 1/2 cup Dry Red Wine (optional, but adds depth) (120 ml)
  • 1 tablespoon Worcestershire Sauce (15 ml)
  • 1 teaspoon Dried Thyme (2 g)
  • 1 teaspoon Dried Rosemary (2 g)
  • 2 Bay Leaves
  • 2 tablespoons Cornstarch (20g)
  • 1/4 cup Cold Water (60 ml)

Instructions:

  1. Season the rump roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. This step is crucial for developing flavor.
  2. Add chopped onions, carrots, and celery to the bottom of the slow cooker.
  3. Place the seared rump roast on top of the vegetables in the slow cooker. Add minced garlic.
  4. Pour in beef broth, red wine (if using), and Worcestershire sauce. Sprinkle with dried thyme and rosemary. Add bay leaves.
  5. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, or until the roast is fork-tender. The meat should easily shred.
  6. Carefully remove the roast from the slow cooker and place it on a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute, resulting in a more tender roast.
  7. Strain the liquid from the slow cooker into a saucepan. Discard solids or reserve vegetables. Whisk cornstarch with cold water to form a slurry. Bring the strained liquid to a simmer over medium heat. Gradually whisk in the cornstarch slurry and cook, stirring constantly, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
  8. Shred the rump roast with two forks. Serve with gravy (if made) and your favorite side dishes.