Best 9 Crock Pot Tangy Rump Roast Recipes

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Get ready to embark on a culinary adventure with our exploration of the tantalizing flavors of a crock pot tangy rump roast. This delectable dish is sure to delight your taste buds with its perfect balance of flavors, tender texture, and irresistible aroma. Whether you're a seasoned cook or just starting your culinary journey, this recipe is the perfect way to create a memorable meal that will leave your family and friends craving more.

Let's cook with our recipes!

SLOW-COOKED RUMP ROAST



Slow-Cooked Rump Roast image

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h50m

Yield 8 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
1/2 cup water
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

Nutrition Facts : Calories 378 calories, Fat 15g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 507mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

CROCK POT TANGY RUMP ROAST



Crock Pot Tangy Rump Roast image

This recipe couldn't be easier! The "tang" comes from the cranberry sauce (one of the just 5 ingredients used in this recipe).

Provided by Claudia Dawn

Categories     Roast Beef

Time 8h3m

Yield 6 serving(s)

Number Of Ingredients 5

3 -5 lbs rump roast, trimmed
1 (8 ounce) package onion soup mix
1 (10 1/2 ounce) can jellied cranberry sauce
2 tablespoons butter, softened
2 tablespoons flour

Steps:

  • Sprinkle the onion soup mix in the bottom of the crock pot.
  • Place the rump roast in next.
  • Spoon the cranberry sauce around and over the roast.
  • Cover and cook on low 8 - 12 hours.
  • Remove roast from crock pot and allow to rest while you thicken the gravy.
  • Turn the crock pot up to High.
  • Blend the softened butter and flour into a paste and whisk it into the gravy.
  • Cover and cook on high for about 10 minutes, until thick.
  • Slice the roast into 1/4" thick slices and serve with the gravy.
  • The left-over slices may be frozen in the gravy in plastic freezer bags.

Nutrition Facts : Calories 678.2, Fat 31.6, SaturatedFat 13.3, Cholesterol 180.3, Sodium 3204.2, Carbohydrate 45.9, Fiber 3.1, Sugar 20.6, Protein 50.2

THE BEST RUMP ROAST IN THE CROCK POT {HOMEMADE GRAVY RECIPE}



The Best Rump Roast in the Crock pot {Homemade Gravy Recipe} image

This Rump Roast Beef in a Crock-Pot is a melt in your mouth, delicious pot roast recipe, made in the slow cooker. It's so easy and turns out tender and juicy every time!

Provided by Jill Baird

Categories     Main Course

Time 6h10m

Number Of Ingredients 6

4-5 lb Beef Roast (Sirloin, Rump, Chuck are all great options)
1 large Onion (or 1 1/2 cup minced onion)
4 medium Carrots cut into 2" chuncks (or baby carrots)
1 0.7-oz pkg Italian Dressing Mix (such as Good Seasons brand)
1 can Cream of Mushroom Soup
6-7 Cloves Garlic

Steps:

  • Place roast, one large onion, a few carrots, a package of italian seasoning, 1 can of cream of mushroom soup and garlic into your crockpot.
  • Cook on low for 6-8 hours or until the meat can easily be shredded with a couple forks and the internal tempreture of the meat reaches 190-195 degrees F.
  • Drain drippings off the meat into a sauce pan and shred the beef. Keep the beef warm till ready to serve. (you can put it in a baking dish, cover with foil and place in a warm oven until ready to serve.)
  • Make gravy with the drippings or simply drizzle the drippings onto the cooked beef to keep it juicy. Enjoy!
  • Remove the carrots from the slow cooker, set aside. Take the onions out with a fork or strain the drippings. You can p(ut a strainer over a large pot big enough for your gravy.) Pour the drippings in the saucepan or large pot. (You can also blend up a few chunks of onion and the garlic cloves in a blender, if derired)
  • In a large saucepan on the stove, on medium heat, bring the drippings to a low boil.
  • Taste your drippings. If it's a little too sweet, you need to add a little salt and/or beef broth. If it doesn't have enough flavor, add some beef broth. Onion powder is great to add sweetness,and garlic works to add a little tang and richness.
  • To thicken gravy, in a small bowl, add a 2-3 of Tablespoons of Cornstarch to a couple of Tablespoons of cold water. Stir until combined.
  • Heat the gravy to a low simmer and slowly add the cornstarch. Stir with a wire whisk until the gravy coats the back of a spoon. (Serve over mashed potatoes or rice)
  • If you over-thicken the gravy- add beef broth. If your gravy needs to be thicker, add more of the cornstarch and cold water mixture.

Nutrition Facts : Calories 363 kcal, Carbohydrate 7 g, Protein 36 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 276 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories     Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

Steps:

  • Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  • Sprinkle the onion soup pack and top with vegetables and water.
  • Cook on low for 8 hours, or high for 4-5 hours.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

TANGY SLOW COOKER PORK ROAST



Tangy Slow Cooker Pork Roast image

This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.

Provided by K

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h10m

Yield 8

Number Of Ingredients 11

1 large onion, sliced
2 ½ pounds boneless pork loin roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Steps:

  • Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
  • Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 9.4 g, Cholesterol 66.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 482.8 mg, Sugar 7.6 g

CROCK POT RUMP ROAST



Crock Pot Rump Roast image

While searching for a crock pot recipe, I ended up throwing together what I had on hand. I found that the carrots made the gravy on the sweet side. So if that is not what you like then leave them out. I think I would add fresh mushrooms next time. Also my roast was mostly frozen after sitting in the refrigerator overnight, and turned out perfectly tender!

Provided by Shawn C

Categories     One Dish Meal

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs rump roast (or larger)
2 carrots, large chunks
1 onion, cut up
3 potatoes, cut up (optional)
1 tablespoon vidalian onion steak sauce or 1 tablespoon a sweet barbecue sauce
2 tablespoons Worcestershire sauce
2 cups beef stock (stronger than broth)

Steps:

  • Place all ingredients in crock pot and set on low for 10 hours.
  • baste every few hours if desired. I also flip mine half way through. during last hour turn on high. during last 5 minutes add cornstarch and water until gravy is desired thickness. serve.

Nutrition Facts : Calories 624.4, Fat 37, SaturatedFat 14.6, Cholesterol 226.8, Sodium 528.2, Carbohydrate 4.8, Fiber 0.9, Sugar 2.3, Protein 63.9

SLOW-COOKER ITALIAN RUMP ROAST



Slow-Cooker Italian Rump Roast image

Take rump roast from "ho-hum" to "wow" with a fabulous blend of vegetables and seasonings!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h55m

Yield 8

Number Of Ingredients 11

1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes, undrained
2 1/2- to 3-lb boneless beef rump roast
2 slices bacon, chopped
1 clove garlic, finely chopped
1 tablespoon Italian seasoning
3 tablespoons cornstarch
1/4 cup water
1 package (8 oz) whole fresh mushrooms
1 cup frozen cut green beans (from 1-lb bag), thawed
1/2 cup ripe olives, if desired

Steps:

  • In 4- to 5-quart slow cooker, mix onion and tomatoes. If beef roast comes in netting or is tied, remove netting or strings. Place beef in slow cooker. In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove beef from cooker. In small bowl, mix cornstarch and water; stir into tomato mixture. Return beef to cooker. Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef. Increase heat setting to High. Cover; cook 20 to 30 minutes until tomato mixture has thickened and vegetables are tender.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

TANGY POT ROAST



Tangy Pot Roast image

This super tender pot roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. -Paula Beach, Milton, New York

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 6 servings.

Number Of Ingredients 8

3 medium potatoes, thinly sliced
1-1/3 cups thinly sliced fresh carrots
2/3 cup sliced onion
1 boneless beef chuck roast (3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Catalina salad dressing
1/4 cup dry red wine or beef broth

Steps:

  • Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

Nutrition Facts : Calories 572 calories, Fat 28g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 772mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 47g protein.

PERFECT RUMP ROAST



Perfect Rump Roast image

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.

Provided by Maria P.

Categories     Main Dish Recipes     Roast Recipes

Time 17h30m

Yield 6

Number Of Ingredients 16

¾ cup red wine, divided
7 tablespoons olive oil, divided
1 ½ tablespoons kosher salt
2 teaspoons Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
1 pinch garlic salt
1 (2 1/2 pound) rump roast
1 tablespoon salted butter
1 cup vegetable broth
1 large Spanish onion, chopped
1 large bunch fresh parsley, chopped
5 medium carrots, halved
5 stalks celery, cut into large chunks
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
  • Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g

Tips:

  • Sear the roast before slow cooking to develop flavor.
  • Use a variety of vegetables for a flavorful and colorful dish.
  • Add a tablespoon of Worcestershire sauce for a rich, savory flavor.
  • Use low-sodium beef broth to reduce the saltiness of the dish.
  • Cook the roast on low for 8-10 hours or on high for 4-6 hours.
  • Let the roast rest for 15-20 minutes before slicing and serving.

Conclusion:

Crock-Pot Tangy Rump Roast is an easy and delicious meal that is perfect for busy weeknights. With just a few simple ingredients, you can create a flavorful and tender roast that the whole family will love. Serve it with mashed potatoes, rice, or your favorite vegetables for a complete meal.

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