This heart-warming meal is sure to make it to your favourites list.
Ingredients
For the Roast
- 1.5kg rump roast
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 medium onion, cut into 1-inch pieces
- 5 large carrots, cut into 1-inch pieces
- 700g baby potatoes
- 4 cloves garlic, smashed
- 1 tablespoon dried oregano
- 2 bay leaves
- 2 tablespoons avocado oil, or vegetable oil
- 5 cups beef stock, or beef broth
For the Gravy
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- salt and fresh ground black pepper, to taste
Instructions
For the Rump Roast
- Season the rump roast with sea salt and ground black pepper and let sit until it comes to room temperature (about 15 minutes).
- In the meantime, add the chopped onions, carrots, baby potatoes, garlic, oregano, and bay leaves to the bowl of a slow cooker. Set aside.
- Heat the avocado oil in a heavy-bottomed pan over medium-high heat.
- Place the seasoned rump roast in the pan and let sear for 2 minutes before flipping and searing for 2 minutes on the other side.
- Transfer the seared rump roast to the slow cooker; pour in the beef stock. The liquid should cover about 3/4 of the rump roast. If needed, add more broth.
- Close the slow cooker and cook on low heat for 8 hours, flipping the roast halfway through.
- When cooking time is up, remove the beef from the slow cooker and transfer it to a cutting board. Shred the rump roast using two forks or meat shredders – it should be fall-apart tender. If it's not pulling easily, place it back in the slow cooker and continue to cook for 30 more minutes and up to one hour
For the Gravy
- Melt the butter in a saucepan over medium heat.
- Add the flour and whisk continuously for 2 minutes (do NOT allow the mixture to brown)
- Slowly add 3 cups of the cooking liquid from the slow cooker, whisking continuously until smooth.
- Allow the gravy to simmer for 3 to 4 minutes or until thickened to your desired consistency, stirring occasionally.
- Serve the shredded rump roast over the carrots and potatoes and top with the gravy.
Notes
- Searing the beef before putting it in the slow cooker is not a must, but it does make a difference in taste and appearance.
- Add enough liquid (beef stock) to the slow cooker to cover about 3/4 of the rump roast.
- If at all possible, flip the roast halfway through cooking. It’s okay if you don’t.
- If the beef does not shred easily, put it back in the slow cooker and continue to cook it for 30 minutes to one hour.
- To freeze: Let it cool before separating the beef from the veggies. Shred the meat and transfer it to an airtight container, and store in the freezer for up to 3 months.
- Thaw in the refrigerator overnight. To reheat, do so on the stovetop over medium-low heat or in the oven, covered, at 160˚C for about 30 minutes or until heated through.
This heart-warming flavourful dish that the whole family will love can be enjoyed with dinner rolls, salad and even mashed potatoes. Yum!