Mediterranean Beef Rump Roast in the Slow Cooker
I made the most delicious, gluten-free roast braised in my slow cooker the other day. It was lean and flavorful and it sliced easily so it was easy to serve. The juices were fragrant with the Mediterranean seasoning and the savory vegetables. And, to top it all off, the sandwiches that I will make from the leftovers will be wonderful… We’ve had this before… Many times!
When I did thicken the juices to make a gluten-free gravy the way my husband likes it, we really enjoyed it. I used sweet rice flour for thickening this time. But, arrowroot starch or powder or potato starch flour would work too if you’re cooking paleo.
A little while before serving time, I stirred the thickener into some of the juices and then stirred that back into the crockpot. It made such an easy gravy! There was plenty of flavor in the juices, so without any thickening it would still be excellent if you are on a low-carb diet.
The meat was very lean which is a characteristic of a rump roast or a bottom round roast. Both of those cuts of meat do really well when braised in a small amount of liquid like this slow cooker recipe calls for. Searing it before braising seals in the natural juices and improves the flavor immensely. If you don’t know how to sear meat, I explain about searing beef roast before cooking in the instructions below.
Once that’s done and everything has been put into the crock pot, you can clean up the kitchen and other than preparing the gravy, if you want it, there’s nothing else to do until it’s time to serve this fabulous, easy meal.
There is no doubt in my mind that you will want to have some again before too long.
My family loves it and I’m pretty sure yours will, too!
Mediterranean Beef Rump Roast in the Slow Cooker
- 3 to 4 Pounds Boneless Beef Rolled Rump Roast (will be tied with string) or you can use a Bottom Round Roast (both are lean cuts)
- 1 Tablespoon Oil
- 1-1/2 Cup Water
- 1/2 Cup Cooking Burgundy, or more Water
- 1 Teaspoon Salt, or to taste
- ¼ Teaspoon Ground Pepper
- 1 Tablespoon Chopped Basil
- 2-3 Cloves of Garlic, Minced
- 1 Cup of Onion, Cut in ½-inch Pieces
- 1 Cup of Sweet Peppers, Red, Green or Yellow, Cut in ½-inch Strips
- 1 Cup of Tomatoes, Diced
Optional Thickened Gravy (Omit for Low-Carb Diet):
- 1/3 Cup Sweet Rice Flour, Potato Starch or Arrowroot Powder (do not use rice flour for a Paleo Diet)
- ½ to 1 Cup Juices from the Slow Cooker
1. Heat the oil in a Dutch oven over medium high heat.
Then, place a boneless beef rump roast (or you can use an eye round or rolled round roast) in the pan.
Sear it well on all sides by turning with a wide metal or wooden spatula every couple of minutes so that it is well-browned all over.
It will stick a little, but the trick is to turn it before it actually smokes or burns.
In between turning it every couple of minutes you can place a lid at angle over the pot, but do not cover tightly.
Also, do not leave it unattended. It will burn.
This should take between 5-10 minutes. Browning is what will make the best flavor for the roast and the gravy, and it will also seal in the juices for a more tender result.
It seems like trouble, but it is SO worth it!
2. Move the roast to the crockpot. Set it according to the manufacturer’s instructions. (I usually set mine on low for 8-10 hours, or it could be on high for 4-6 hours.) Add the seasonings and vegetables.
3. Add water or cooking wine to the Dutch oven, stirring for a minute or two to deglaze the pan so that all the crusty bits are loose. Pour this liquid over the roast in the crock pot.
Cover and let it cook.
4. When the meat is tender, or almost tender, you may want to thicken the gravy. For the optional Thickened Gravy (omit for Low-Carb Diet), ladle a little of the juices from the slow cooker into a measuring pitcher or small bowl. With a small whisk or a fork, slowly stir the sweet rice flour, potato starch or arrowroot powder into the juices. When the mixture is smooth, stir it into the rest of the juices in the slow cooker. Cover and continue to cook for 10-15 minutes or until thickened.
5. It’s ready to remove to a platter. Remove the strings. Cover and keep warm for a few minutes before carving.
6. Carve and serve.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my whole foods gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free, egg-free, nut-free and refined sugar-free. It is a wheat-free recipe suitable for a wheat-free diet and also for a low-carb or a paleo diet.
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