I was provided beef from Jones Creek Beef for this post. All opinions are my own. This post contains affiliate links.
When I think “Sunday Dinner”, the first thing that comes to mind is roast. My grandmother made some amazing roasts with mashed potatoes, gravy, some kind of vegetable, and butter and rolls. Whenever she would make it we all really enjoyed it, whether we were just visiting or if we were celebrating a holiday she always went the extra mile and made every detail so nice. During the week I often find myself in survival mode and I generally do easy meals, but now and again I love doing a more “fancy” meal. I feel like when I look at making a meal a chore, our families can tell I think that my family can tell. But honestly, Sundays are long and hard for me. After a long day at church of teaching rambunctious Sunbeams (mine being the MOST rambunctious), the last thing I want to do is go home and cook. What better way to cut cooking time in half than using a Crock Pot! Using my crock pot is such a wonderful option for Sunday, or any busy day really! One of my favorite things is walking in the door with the delicious smells of a delicious Rump Roast filling my home, nothing beats it!
This recipe is super simple but has some killer flavors, and using Jones Creek Beef is a major plus! Jones Creek Beef is found right here in Utah, and they are 100% grass fed beef! Not only that, but you don’t have to go to a special health food store to pick some up – you can find it at most any Walmart here in Utah, and many Walmart stores around the country.
With grass fed beef there is less fat on these guys, so you will want to cook the roast a low temperature and 30%-50% less time in order to avoid drying it out. You will also want to make sure your roast is completely thawed and is about room temperature. I do this by thawing it the day before and in the morning removing it from the refrigerator 1 hour before you will put it in the crock pot. Leaving the fat on the bottom, I cut three slits about halfway in the meat. Then I put all the spices on top and with my hands (I always use gloves), I give it a good rub on the top and the bottom, kind of massage it in.
I then grab the onion and shove some in the slits that I cut. Turn it over so the fat is facing up and sprinkle the rest of the onions on top. I will boil the two cups of water in the microwave (about 2 minutes) along with the bouillon cubes. Once that is boiling I carefully remove it from the microwave and add the Worcestershire sauce and give it a little stir. Then drizzle it over the top of the roast. Put your lid on and set it to the lowest setting – mine was 10 hours.
Some people enjoy their Rump Roast slightly pink, but my family are not down with that. I let my Rump Roast cook about 8.5 hours on the low setting and it came out just the way we like it.
You will want to make sure you remove the roast and let it rest for about 15 minutes before cutting it. This allows all the juices to stay inside, otherwise your roast will end up really dry.
The outside of the roast was perfectly brown, the inside a light tan just how we like it.
Add some home made mashed potatoes and gravy, a veggie, and rolls and you have the perfect meal. Your home will smell delicious, and you will have made that “fancy” dinner that your whole family will love without all the work!
What is your favorite Sunday dinner meal?
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