Ingredients:

  • 3-4 lb (1.3-1.8 kg) Rump Roast
  • 2 tbsp (30 ml) Olive Oil
  • 1 large Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 Celery Stalks, chopped
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1/2 tsp Black Pepper
  • Salt to taste
  • 1 cup (240 ml) Beef Broth
  • 1/2 cup (120 ml) Red Wine (optional)
  • 2 tbsp (30 ml) Worcestershire Sauce
  • 2 tbsp (30 ml) Cornstarch (or Arrowroot powder)
  • 1/4 cup (60 ml) Cold Water

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the rump roast generously with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side).
  2. In the same skillet, sauté the chopped onion, carrots, and celery until softened (about 5-7 minutes). Add the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
  3. If you seared the roast in a skillet, deglaze the pan with red wine, scraping up any browned bits from the bottom. Simmer for a minute to reduce the wine slightly.
  4. Transfer the vegetables and any deglazing liquid to the slow cooker. Place the seared rump roast on top of the vegetables.
  5. Pour the beef broth and Worcestershire sauce over the roast.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is fork-tender and easily shreds.
  7. Remove the roast from the slow cooker and set aside to rest, covered. Skim off excess fat from the cooking liquid in the slow cooker. In a small bowl, whisk together the cornstarch (or arrowroot powder) and cold water until smooth. Pour the cornstarch slurry into the slow cooker and whisk to combine. Cook on high for 10-15 minutes, or until the gravy has thickened to your desired consistency, stirring occasionally.
  8. Shred the rump roast with two forks. Serve the shredded beef with the gravy and your favourite sides.