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!
- 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)
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!