Roast On The Run
A hearty and flavorful slow-cooked roast with tender vegetables, perfect for comforting family dinners and easy to prepare in a crock-pot with rich beef flavors.
Ingredients
Instructions
- In a large crock-pot (slow cooker), combine the rump roast, sliced onion, peeled and chunked potatoes, peeled and chunked carrots, beef bouillon cubes, water, salt, and pepper.
- Ensure the bouillon cubes dissolve and flavor the water for the roast and vegetables.
- Cover and cook on high for 4 to 6 hours or on low all day until the meat is tender.
Tips & Substitutions
For an extra depth of flavor, consider adding garlic or herbs like thyme or rosemary to the pot. You can substitute the rump roast with chuck roast for a more marbled cut, which can enhance tenderness. If you prefer a different vegetable, parsnips or sweet potatoes work well too. Ensure you cut the vegetables into similar sizes for even cooking.
Serving Suggestions
This roast is hearty enough to stand alone, but it pairs beautifully with a side of green beans or a fresh salad. For a complete meal, consider serving it alongside some crusty bread to soak up the delicious juices. You can also serve it with a side of Amber Pickles for a tangy contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the roast and vegetables in a pot over low heat, adding a splash of broth or water to prevent drying out. Alternatively, you can reheat in the microwave, covered, for 2-3 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Roast On The Run contains roughly 2013 calories, with 44g protein, 287g carbohydrates, and 78g fat. It is an excellent source of vitamin A (228% of the Daily Value), dietary fiber (127% of the Daily Value), and vitamin C (107% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2072mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables, but be aware that they may release more water as they cook, which could affect the consistency of the dish. Just add them in the last hour of cooking to ensure they don’t become too mushy.
Can I make this recipe in the oven instead of a slow cooker?
Absolutely! Preheat your oven to 325°F and place the ingredients in a covered roasting pan. Cook for about 3-4 hours, or until the meat is tender. Just check occasionally to ensure there's enough liquid.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).