Slow Cooker Rump Roast with Vegetables

Follow our step-by-step guide on how to make Slow Cooker Rump Roast with Vegetables.

1. Step 1

   Begin by combining 1/4 cup of red wine, 3 tablespoons of olive oil, 1 1/2 tablespoons of kosher salt, a sprinkle of Italian seasoning, a splash of red wine vinegar, 1/2 teaspoon of black pepper, and a pinch of garlic salt in a mixing bowl.

2. Step 2

   Once well blended, transfer this flavorful marinade into a resealable plastic bag.

3. Step 3

   Add the rump roast to the bag, ensuring it is thoroughly coated with the marinade.

4. Step 4

   Remove excess air, seal the bag tightly, and let it marinate in the refrigerator for a minimum of 8 hours, or ideally overnight for maximum flavor infusion.

5. Step 5

   After marinating, take the roast out of the bag and gently shake off any extra marinade, discarding what remains.

6. Step 6

   In a large skillet over medium-high heat, melt some butter and sear the roast on all sides until it achieves a beautiful brown crust, which should take about 10 minutes.

7. Step 7

   Next, place the seared roast into a slow cooker.

8. Step 8

   Surround it with halved carrots, large chunks of celery, vegetable broth, chopped onion, parsley, the remaining 1/2 cup of red wine, 4 tablespoons of olive oil, minced garlic, and season with additional salt and pepper to taste.

9. Step 9

   Cover the slow cooker and let it work its magic on low heat for 9 to 10 hours, or until the roast is so tender it practically falls apart.

10. Step 10

    For perfect doneness, an instant-read thermometer should register at least 145°F (63°C) in the center of the roast.

11. Step 11

    Enjoy the rich aromas and flavors that fill your kitchen as this comforting dish comes together!.