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Slow Cooker Burgundy Rump Roast Recipe

Prep Time
10 min
Total Time
8.25 hrs
Yield
Makes 6-8 servings
In this Recipe

Rump roasts are tremendous values that are at their most delicious when you cook them low and slow, giving them time to tenderize. By cooking this roast in your slow cooker with red wine, the results will be tender and full of flavor from the mushrooms, pepper and garlic! Did you try this roast at home? What did you think of the recipe? Let us know in the comments below!

Ingredients

  • 3 lb Leahy’s Angus Beef Rump Roast (you can also use other roasts such as sirloin tip or chuck roasts)
  • 1 can Cream of Mushroom Soup (condensed)
  • 1 cup Pinot Noir
  • 2 clove Garlic (minced)
  • 2 Tbsp Crushed Peppers (mixed crushed or cracked)
  • 1 tsp Salt (you may also substitute ground peppers if desired)

Directions

  1. Combine minced garlic, peppers and salt. Evenly spread the spice mixture all over the outside of the roast.

  2. Pour soup and red wine into your slow cooker. Place roast in the slow cooker and cook on low for 8 hours.

  3. Once done cooking, remove the roast from the slow cooker and cut into slices. Serve the remaining juices on top as a gravy. Enjoy!

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2 Reviews for Slow Cooker Burgundy Rump Roast

    1, 1

    Turns into well-done shredded beef by 8 hrs. I like medium-rare which took 2.5-3.0hrs.

      Thanks for sharing your experience. We have found that most slow cookers are cooking at around 200ºF on their low setting, and for a roast to get to medium rare or 135º, it would take significantly longer than the 3 hours you found work. Everyone’s cookers are different though and it’s good to check throughout the cook time to see how it is progressing.