Slow Cooker Italian Rump Roast Recipes

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 4- to 5-quart slow cooker, mix onion and tomatoes. If beef roast comes in netting or is tied, remove netting or strings. Place beef in slow cooker. In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker. In small bowl, mix cornstarch and water; stir into tomato mixture. Return beef to cooker. Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef. Increase heat setting to High. Cover; cook 20 to 30 minutes until tomato mixture has thickened and vegetables are tender.

Steps:

• Mix water, both packets and garlic. Place roast in slow cooker. Pour mixed packets and water mixture over roast. Cover. Cook on low 12 hours.
• Mix water with both packets,water and garlic. Add roast to slow cooker and pour mixture over roast. Cook on low 10-12 hours. Remove roast from cooker, slice and return to cooker. Cook an additional 8-12 hours on low. Serve on Italian/French bread buns with bell/hot peppers.
• remove and slice.

Steps:

• In a 4 - 5 quart slow cooker, mix onion, and tomatoes.
• If roast comes in netting or is tied, remove netting or strings.
• Place beef in slow cooker.
• In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
• Cover; cook on Low heat setting 8 - 10 hours.
• Remove beef from cooker.
• In small bowl, mix cornstarch and water; stir into tomato mixture.
• Return beef to cooker.
• Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef.
• Increase heat setting to High.
• Cover; cook for 20 - 30 minutes or until tomato mixute has thickened and vegetables are tender.
• I served this over egg noodles tossed with butter and garlic powder. Mmmmmm -- .

Steps:

• Pat roast dry with paper towel.
• In a skillet, heat oil over medium-high heat.
• Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
• Transfer to slow cooker.
• Reduce heat to medium.
• Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
• Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
• Sprinkle mixture with flour and stir.
• Add tomato soup and beef broth and cook, stirring, until thickened.
• Stir in Worcestershire sauce.
• Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
• Remove roast from slow cooker and place on serving platter.
• Stir in brown sugar and vinegar, if using, to pan juices.
• Pour sauce over roast or serve in a separate sauce boat.

Steps:

• Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
• Place roast in slow cooker, and pour salad dressing mixture over the meat.
• Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

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 beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Steps:

• Place beef and onion in a 3 1/2-quart or larger slow-cooker.
• Add water, pepper juice, salad dressing mix and garlic.
• If you have time, cover and place in refrigerator to let beef marinate for several hours, turning occasionally.
• Cover and cook on low 8-10 hours or until beef is very tender.
• Brush cut sides of rolls with some of the cooking liquid.
• Transfer beef to cutting board; slice thinly.
• Serve on rolls with arugula, sliced tomatoes and sliced peppers.

Steps:

• Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
• Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
• Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
• Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
• Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
• Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Steps:

• READ ALL THE WAY THROUGH FIRST.
• Season roast with garlic salt.
• Place in slow cooker.
• Add mushrooms and onion.
• Combine seasoning mix and tomato sauce.
• Pour over all. Cover and cook on low 8-10 hours or high, 4-5 hours.
• To thicken gravy:.
• Make a paste of 2 tablespoons flour.
• Add 2 tablespoons tomato paste.
• Stir into meat drippings in slow cooker.
• Cover and cook on high 30 minutes or until thickened.
• Serve over hot pasta.