Ingredients:

  • Rump Roast: 3-4 pounds (1.4-1.8 kg)
  • Olive Oil: 2 tablespoons (30 ml)
  • Salt: 1 teaspoon (5 g)
  • Black Pepper: ½ teaspoon (2.5 g)
  • Onion: 1 large, chopped
  • Carrots: 2 large, peeled and chopped
  • Celery: 2 stalks, chopped
  • Garlic: 3 cloves, minced
  • Beef Broth: 3 cups (710 ml)
  • Worcestershire Sauce: 2 tablespoons (30 ml)
  • Dried Thyme: 1 teaspoon (2 g)
  • Dried Rosemary: ½ teaspoon (1 g)
  • Bay Leaf: 1
  • Cornstarch: 2 tablespoons (30 ml)
  • Cold Water: 2 tablespoons (30 ml)
  • Pan drippings from slow cooker

Instructions:

  1. Pat the rump roast dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. This develops flavor.
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker. Top with minced garlic.
  3. Place the seared rump roast on top of the vegetables in the slow cooker.
  4. Pour beef broth and Worcestershire sauce over the roast. Add dried thyme, rosemary, and bay leaf.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is very tender and easily shreds with a fork.
  6. Carefully remove the roast from the slow cooker and set aside to rest, covered with foil.
  7. Strain the cooking liquid from the slow cooker into a saucepan, discarding the vegetables and bay leaf. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and cold water to form a slurry. Slowly whisk the cornstarch slurry into the simmering liquid. Cook, stirring constantly, until the gravy has thickened to your desired consistency, about 2-3 minutes. Season with salt and pepper to taste.
  8. Shred the rested roast with two forks. Serve hot, drizzled with gravy.