Blog

Slow cooked Rump Roast

Step up the game with one of our delicious Angus Rump Roasts. Check out this easy to follow recipe below.


Ingredients

900-1kg Green Meadows Beef Rump Roast (at room temperature)
3 garlic cloves (or 1 tablespoon of garlic powder)
1 tablespoon of ground rock salt
4-6 black peppercorns
1 bay leaf
1 fennel bulb (fonds removed, saved and chopped for garnish when serving)
1 sprig each of fresh rosemary and mint
1 onion (or leek)
1 carrot, peeled and roughly chopped
2 cups of water

Method

Turn your slow-cooker onto high.

Using a sharp knife, make a few slits in the Rump Roast and place a halved garlic clove in each and then season with salt.

Place the vegetables and herbs into the slow cooker before adding in the water.

Add in the Rump Roast and place the lid on the slow-cooker.

Turn the setting back to Medium and cook for 3 hours, or on Low for 4-5 hours.

If you have the chance, baste the juices over the Rump Roast as it gently cooks.

Serve with steamed winter greens and creamy mashed potato, the chopped fennel fonds, plus a reduction of the juices from the slow cooker (take 1/2 cup of the juices, add a splash of red wine or ruby red and bring to the boil in a small frypan, simmer for a few minutes until thickened, add a dash of cream and season).  Pour over and enjoy!

Products In This recipe

Cart

Shopping cart is empty.

You may also like...

Hide
Culley's Applewood Sauce

Culley's Applewood Sauce

$9.00 NZD
Alderson's Morepork BBQ Sauce

Alderson's Morepork BBQ Sauce

$11.00 NZD
Jenny's Kitchen Tamarind Chutney (Hot)

Jenny's Kitchen Tamarind Chutney (Hot)

$14.00 NZD
Check Out