Ingredients:

  • 5 kg (3–3.5 lbs) Rump Roast (tied with butcher's twine, if necessary)
  • 1 Tbsp (15 ml) Olive Oil or Vegetable Oil (for searing)
  • 1 tsp (5 g) Kosher Salt (plus extra for seasoning)
  • ½ tsp (2.5 g) Black Pepper (freshly ground)
  • 2 Tbsp (30 g) All-Purpose Flour (plain flour)
  • 1 large Yellow Onion (roughly chopped)
  • 2 medium Carrots (peeled and cut into large chunks)
  • 2 sticks Celery (cut into large chunks)
  • 4 cloves Garlic (smashed, but kept whole)
  • 1 cup (240 ml) Dry Red Wine (optional but recommended)
  • 2 cups (475 ml) Beef Stock (low sodium)
  • 2 Tbsp (30 ml) Worcestershire Sauce
  • 1 Tbsp (15 ml) Tomato Purée (paste)
  • 1 large sprig Fresh Rosemary
  • 3 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 2 Tbsp (30 g) Unsalted Butter (softened)
  • 2 Tbsp (30 g) All-Purpose Flour (for thickening)

Instructions:

  1. Prep the Roast: Pat the rump roast thoroughly dry using paper towels. Season generously on all sides with salt, pepper, and lightly dust with the 2 Tbsp of flour.
  2. Sear the Beef: Heat the oil in a large skillet over high heat until shimmering. Carefully place the roast in the skillet. Sear for 2–3 minutes per side until a deep brown crust is formed. Remove the roast and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the onions, carrots, and celery to the skillet. Sauté for 5–7 minutes until the onions begin to soften. Add the smashed garlic and cook for 1 minute more until fragrant.
  4. Deglaze: Pour the red wine (if using) into the skillet. Scrape up any browned bits (fond) stuck to the bottom of the pan. Let the wine reduce by half (about 3 minutes).
  5. Mix the Base: Stir in the beef stock, Worcestershire sauce, and tomato purée. Bring the mixture to a gentle simmer.
  6. Load the Crock Pot: Transfer the sautéed vegetables and the braising liquid mixture into the slow cooker. Add the rosemary, thyme, and bay leaf.
  7. Add the Roast: Place the seared rump roast directly on top of the vegetables.
  8. Cook: Cover the slow cooker. Cook on the LOW setting for 7–8 hours or on the HIGH setting for 4–5 hours, or until the meat is fork-tender.
  9. Rest the Meat: Carefully remove the roast from the slow cooker and place it on a cutting board or serving platter. Cover loosely with foil and let it rest for a crucial 15 minutes.
  10. Strain the Liquid: Carefully pour the cooking liquid through a fine-mesh sieve into a saucepan, pressing down on the solids (discard the cooked vegetables and herbs).
  11. Make the Roux (Gravy Base): In a separate small bowl, mix the 2 Tbsp softened butter with the remaining 2 Tbsp flour to create a smooth paste (a beurre manié).
  12. Thicken and Serve: Bring the strained liquid to a boil over medium-high heat. Whisk in small pieces of the beurre manié until the gravy reaches your desired thickness. Taste and adjust seasoning. Slice or shred the rested roast and serve smothered with the rich gravy.