Ingredients:

  • 3-4 lb (1.3-1.8 kg) beef rump roast
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 1 tsp dried sage
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 1 cup (240 ml) beef broth
  • 1/2 cup (120 ml) dry red wine (optional)
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season roast generously with salt and pepper. Sear on all sides until browned, about 3-4 minutes per side.
  2. Remove roast from skillet and set aside. Add onion, carrots, and celery to the skillet and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Transfer the vegetables to the bottom of the slow cooker. Place the seared roast on top of the vegetables.
  4. In a bowl, combine thyme, rosemary, sage, 1 tsp salt, ½ tsp pepper, beef broth, red wine (if using), and Worcestershire sauce. Pour mixture over the roast. Add bay leaves.
  5. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, or until the roast is very tender and easily shreds with a fork.
  6. Remove the roast from the slow cooker and let it rest, covered, for 10-15 minutes. Skim off any excess fat from the cooking liquid in the slow cooker. In a small bowl, whisk together cornstarch and cold water until smooth. Stir the cornstarch slurry into the cooking liquid. Cook on high heat for 10-15 minutes, or until the gravy has thickened. Season with salt and pepper to taste.
  7. Shred the roast with two forks. Serve with gravy (if making) and your favourite sides.