Slow-Cooked Rump Roast Recipe

Name: Slow-Cooked Rump Roast Recipe
Ingredients: 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

Slow-Cooked Rump Roast Recipe was pinched from <a href="https://www.tasteofhome.com/recipes/slow-cooked-rump-roast" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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 6- and 3-year-olds love this roast with its tender veggies and gravy. —Mimi Walker, Palmyra, Pennsylvania..."

INGREDIENTS

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1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)

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2 tablespoons canola oil

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4 medium carrots, halved lengthwise and cut into 2-inch pieces

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3 medium potatoes, peeled and cut into chunks

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2 small onions, sliced

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1/2 cup water

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6 to 8 tablespoons horseradish sauce

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1/4 cup red wine vinegar

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1/4 cup Worcestershire sauce

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2 garlic cloves, minced

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1-1/2 to 2 teaspoons celery salt

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3 tablespoons cornstarch

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1/3 cup cold water

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