Marinated Rump Roast Crock Pot Recipes

Steps:

• In a gallon size ziplock bag, combine the first eight ingredients.
• Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
• Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
• Remove roast to a serving platter or cutting board and cover to keep warm.
• In a sauce pan combine cornstarch and cold water and stir till smooth.
• Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
• Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.

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.

Steps:

• In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

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).

Steps:

• Place meat in a large self-sealing plastic bag set in a large, deep bowl.
• For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt.
• Pour over meat; seal bag.
• Marinate in the refrigerator for 2 to 3 days, turning bag occasionally.
• Drain meat, reserving marinade.
• Sprinkle meat with kosher salt and pepper.
• For a charcoal grill, arrange medium coals around a drip pan.
• Test for medium-low heat above the pan.
• Place meat on grill rack over drip pan.
• Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160°F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.).

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.