Stout
There are plenty of styles of stouts, but these beers are all made to be rich, dark and full of flavor.
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LGCM / Recipes / Beef Recipes / Slow Cooker Burgundy Rump Roast
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!
Combine minced garlic, peppers and salt. Evenly spread the spice mixture all over the outside of the roast.
Pour soup and red wine into your slow cooker. Place roast in the slow cooker and cook on low for 8 hours.
Once done cooking, remove the roast from the slow cooker and cut into slices. Serve the remaining juices on top as a gravy. Enjoy!
There are plenty of styles of stouts, but these beers are all made to be rich, dark and full of flavor.
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
2 Reviews for Slow Cooker Burgundy Rump Roast
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.