- Piece Of Rump Roast
- Worcestershire Sauce Salt
- Vehetables Oil
You need a nice piece of rump roast – sort of got here, I also got some celery carrots, onion, garlic ,rosemary. I’ve got some dry thyme of course you can use fresh. I’ve got some granulated onion, I’ve got an ice logger here, you’ll need a little bit of beef stock and some Worcestershire sauce salt and pepper and some vegetable oil a little bit of flour as well this is really easy and I love it now what I’ve got here is a large skillet with high sides and I’ve got some vegetable oil in there about three tables we don’t say you want this to get nice and hot now the one thing about slow cooker.
Whenever you’re making something in a slow cooker like a like a piece of meat or something you want to sear it first because you want that gorgeous color all around otherwise the outside becomes a bit gray and there’s just not you know caramelizing the outside and getting a nice browning crispy really adds so much flavor. I think it’s key to getting a perfect roast every time in a slow cooker so season this well the song pepper on all sides after your salt pepper it dredge it in your flour shaking off the excess put it in your hot oil and you’re gonna let this get nice and golden brown on all sides and I will show you what it looks like.
I mean you have your seasoned beef you’ve got your seasoned vegetables we’re going to need to add any more salt at this point you just pour this right in the beef base will melt don’t worry pour your granulated onion and thyme right in there ah put in your sprigs of rosemary lid on in your slow cooker sleeve you’re going to need to read the manufacturer’s instructions on your slow cooker I mean I’ve this I know it will take about 3 to 4 hours on high or about 8 hours on low and it’s gonna be amazing either way and then once it’s cooked you can set it to warm go about your day go about whatever you need to do and it will be perfect for you at any minute now I’m gonna pop this in set it forget it and I’ll show you what it looks like when it’s done my roast was in my slow cooker for about 4 hours.
I just took it out and looked at this gorgeous tonight here now if,you wanted to you could do one of two things first of all I cooked fine on high for about 4 hours if,I were to let it cook for another hours so the sauce would have reduced some more the first thing I did was skim off the fat just because I don’t want all that fat in my final dip product so,I skimmed that off now you can do one of two things you can first of all remove your your rosemary a spring because by now all the other links have gone down to your sauce you can puree this whole thing and it becomes nice and thick and almost creamy like gravy all over this or you could thicken it a little bit on your stovetop with just a little bit of a cornstarch slurry but this for me it’s perfect.I’m going to serve it.