Prep 15 mins
Cook 10 hrs
So easy, and the meat is so tender.
- 3 medium potatoes, cut in chunks
- 3 carrots, in 1 inch pieces
- 1 onion, sliced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon parsley
- 1⁄2 teaspoon basil
- 3 lbs rump roast
- 1 cup beef broth
- Place potatoes, carrots and onions in crock pot.
- Mix salt, pepper, celery seed, parsley and basil.
- Sprinkle over vegetables.
- Place roast on top of vegetables.
- Pour beef broth over roast.
- Cover and cook on low for 10 hours.
The is an excellent recipe. It was easy to fix, and the meat was very tender and tasty. I did have to do a little adapting, leaving out the celery seed I didn't have and using a sirloin tip roast instead of a rump roast, but I really don't feel that it made any difference. This is one I will definately make again. And again, and again, and again.
I followed the recipe to a tee and was I ever rewarded with a scrumptious meal that night! The roast was sliced and I drizzled a bit of the crockpot juices over it. The kids turned up their noses at the brown tinted potatoes and carrots so I cooked some rice, mashed the veggies up in the juices and drizzled that over the rice. The munchkins kept saying, "Oh Mom, this rice is so good!" (ha ha- and mom scores! lol) The seasoning were not overpowering and I have to say that the fresh basil mixed in with the meat was excellent. The meat was so tender and could be cut with a fork. I was so happy to have a healthy, comfort meal on such a cold night.
I had this tonight and it was delicious. Very easy uncomplicated recipe and I love the fact that you throw it in the crock and leave it there all day long. The house smelled wonderful. After reading the last review and thinking it over I decided to make a change of my own. We don't like onions that much here but we do like the onion flavor plus I didn't have any beef broth so I dissolved a half of a pouch of onion soup mix in 1 cup of water and poured that over the vegetables. After removing the roast (I used a rolled rump roast) and shredding it up and then removed the vegetables and kept it all warm I strained the broth. I then mixed up a corn starch slurry and made a thick gravy to which I also added about a teaspoon of Kitchen Bouquet. Awesome flavorful gravy for the beef. This recipe is a good basic one but I already have some other ideas to fluff it up a bit. Thanks MizzNezz!