Rump Roast



1 2-1/2 pound rump roast
2 tablespoons olive oil
2 tablespoon kosher salt
1-1/2 teaspoons garlic powder
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
3/4 teaspoon sugar
rosemary, several sprigs, tied together with kitchen string
6 large carrots
3 russet potatoes
1 cup low-sodium vegetable broth
1 cup red wine, such as cabernet


  1. Mix seasonings together in a small bowl. Rub over entire roast.
  2. Heat oil in slow cooker insert on cook top, or Dutch oven. Brown meat 4-5 minutes per side (all sides).
  3. Remove roast to a plate.
  4. In your slow cooker, add carrots and potatoes that you’ve peeled and cut into chunks. Add rosemary. Pour broth and wine over the vegetables and place the roast on top.
  5. Place the lid on the slow cooker and set to low for 8 hours.
  6. Serve with crusty bread and a salad.


Until next time, Kris