Roast Beef
This is a timeless roast beef recipe that can be made with rump roast, round roast, or sirloin roast. Slow Cooker-roasting on low heat works magic on tougher cuts of meat and provides a tender beef recipe you’ll love!
- Prep 8 Minutes
- Cook 3 hours
- Total 5 Hours 8 Minutes
Servings: 4-6
Ingredients:
- 3 to 3 1/2 pounds - boneless rump roast (pick an end cut with a layer of fat, if you can)
- 1 - Onion - Diced
- 1 1/2 Cups - Carrots - Sliced
- 4 - Potatoes - Medium - Sliced
- 3/4 Cup - Beef Broth
- 2 - Beef Bullion Cubes
- 1/4 Teaspoon - Black Pepper
- Pinch - Cinnamon
- 1 - Cream Of Mushroom 10 3/4oz Can
Preparation directions:
- Salt the roast and let it come to room temp. The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
Cooking Directions:
- Place the onions, carrots, potatoes, beef bouillons, beef broth, black pepper and cinnamon in the slow cooker and turn it to high temp for 20 minutes and then stir.
- Add the beef to the slow cooker mixture and pour the mushroom soup over the top cook on high for another for half an hour. Then lower the heat to 225°F . The roast should take somewhere from 1 1/2 to 2 1/2 hours more to cook. The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.