Slow Cooker Rump Roast with Broccoli and Cauliflower

Slow Cooker Rump Roast with Broccoli and Cauliflower – (Serves 7-8)

The almost 6 pound rump roast did not fit in my slow cooker. Unfortunately, I did not notice until I had browned three chopped onions, rinsed the frozen meat, and dusted one side with spices. I discovered the problem when I tried to lay the beef down on top of the onions to spice its back side and it wouldn’t lie down. So I decided to do what any self-respecting man might; I tried to force it. The cast aluminum insert of my slow cooker proved to be unyielding, but the frozen meat gave a bit and I was able to get the roast far enough down to almost get the lid to seat on top. I decided to give it 30 minutes and sure enough, the big roast relaxed enough to let the lid seat completely. I added three stalks of chopped broccoli and enough water to stand an inch deep. I wanted to add a head of chopped cauliflower, but couldn’t fit it. After cooking for several hours, however, the roast slid down and I was able to add the cauliflower. I worried that the cauliflower was not nestled around the roast and might not pick up its flavor fully, so I added four or five cups of chicken broth and more water to insure the vegetables experienced a rich juice bath. Cooking time from start to finish was 9 hours. Everything tasted good, but as you can see from the picture, the result was not pretty.

You should not follow my bad example with a big rump roast. In the directions below, I explain how to do it better than me (and how I plan to proceed next time). The big change is thawing and trimming an oversized roast in advance AND adding vegetables later in the cooking process.

Prep time: 20-25 minutes
Cook time: 8.5 hours

Ingredient list:

5.63 pound rump roast
3 sweet yellow onions
3 stalks of broccoli
1 head of cauliflower
Jamaican allspice
Red chili powder
Garlic powder
Salt

Directions: If your roast is too big for your slow cooker, move it from the freezer to the refrigerator 24 hours in advance. My mother lets a frozen roast sit on the kitchen counter overnight to thaw, but my wife the scientist says thawing at room temperature is too risky. I agree with my wife on this one. Once your roast has thawed, trim it to fit. If your roast already fits, there is no need to thaw it before cooking.

Peel onions and chop into bite-sized pieces. Add onions to slow cooker and dust with salt and garlic powder. Season roast generously on all sides with salt, garlic powder, red chili powder, and Jamaican allspice. Lay roast in the slow cooker on the onions. Pour in water as required to nearly submerge the roast. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8.5 hours.

After 4.5 hours, chop broccoli and cauliflower into bite-sized pieces and dust with salt and garlic powder. Remove the slow cooker lid and arrange vegetables around and over the roast. Add more water as needed to nearly submerge the roast and vegetables. Replace the lid and let the vegetables cook with the roast another four hours.

Notes: I recently shifted from submerging my meat and vegetables in chicken broth to submerging them in plain water. The roast flavors the water and the vegetables nicely as it cooks and the flavor is rich since it is cooking for 8 hours.

I don’t bother to thaw frozen roasts in advance when I use the slow cooker. I rinse frozen beef briefly to help remove its packaging and then go on as I would with room temperature meat.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon was selling the Cuisinart, but has apparently stopped. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check it out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the roast in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I bought a freezer full of roasts and ground beef so I always have something to cook.

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2 Responses to “Slow Cooker Rump Roast with Broccoli and Cauliflower”

  1. My husband and I have just started a Whole30 for the first time. It’s a little daunting, but I already appreciate your recipes and comments. Made this last night as written with a 3 pound rump roast. I didn’t get home from work in time to add broccoli to the slow cooker, so I steamed it. The meat was excellent! I reduced the liquid today, sliced the remaining meat with the reduced liquid poured over and put it in individual portions for a couple lunches this week. Thank you for taking the time to help those of us who are new to this. I can’t wait to try more of your recipes!

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