Rump Roast in the Slow Cooker

Rump Roast in the Slow Cooker Tips

How do you tenderize a rump roast?

Rump roast is a lean and economical cut that is tasty yet tough. This cut typically takes a longer time to become tender. The best way to cook it is to braise it in the oven or to use a slow cooker. Once cooked, slice the roast thinly against the grain to maximize tenderness. Don't forget about these additional tips on how to tender tough meat!

What else is a rump roast called?

A rump roast is sometimes called a bottom round oven roast or a bottom round roast.

How do you keep rump roast from drying out in a slow cooker?

There are several factors to keeping slow-cooked meat moist. Make sure your lid fits properly and that you don’t remove it during cooking. Small cuts of meats dry out during cooking much faster than larger pieces. Also, use the right size slow cooker. Small amounts of food in a large slow cooker will cook faster, causing them to dry out before the end of the cooking time. Read our slow-cooker conversion tips to convert this recipe for the size of your slow cooker.

Do you have to brown a roast before putting it in the slow cooker?

Unlike ground beef (which should be browned before slow cooking so it doesn’t clump together), browning a roast before slow cooking is not an absolute necessity. The meat will still cook, and still be tender (provided you follow the instructions!). The virtue of browning, however, is that it adds more flavor the final dish. That sear on the outside is a big flavor booster! However, if you are pinched for time, or don’t want to dirty another pan, you can skip the browning step.

How can you cook rump roast in the oven?

Because rump roast tends to be a tougher cut of meat, the slow cooker is the ideal way to cook it—slow cookers are very kind to traditionally tough cuts. But, you can certainly cook rump roast in the oven as well. The key is to cook with moist heat, and not to overcook it. For example, this sauerbraten recipe uses a marinade as a cooking liquid, and cooks low and slow at 325 degrees. This roast beef recipe is doused with a bouillon-based liquid before being cooked at 350. As always, remember to let your meat rest after it’s done cooking before you cut it—the rule of thumb is 10 minutes of resting time per pound.

—Hazel Wheaton, Taste of Home Book Editor