Rating: 4.24 stars
21 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Slow-cooked beef cut into bite-sized pieces, and the cooking juice is used to make the gravy. An all-day cook makes the beef just right.

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Recipe Summary

prep:
20 mins
cook:
7 hrs
total:
7 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on Low until beef is very tender, at least 7 hours.

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  • One hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. Return beef pieces to the slow cooker.

  • Melt butter in a heavy skillet over medium heat and stir in flour to make a paste. Reduce heat to low and cook and stir the flour mixture until it bubbles and turns golden brown, about 15 minutes. Watch carefully because the mixture burns easily. Whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.

  • To serve, spoon brown rice onto serving plates and top with beef pieces; pour gravy over beef.

Cook's Note:

Alternative method of making the gravy if you're not good with a roux: Purchase 2 packets of brown gravy mix. Use the strained broth instead of water and follow the directions on the packet.

Nutrition Facts

440 calories; protein 31.8g; carbohydrates 37.9g; fat 16.8g; cholesterol 79.2mg; sodium 775.3mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
07/31/2012
YUM!! My family devoured this! Thank you for the recipe.... We doubled it since we were feeding 7. Local grocery store didn't have beef rump on sale but did have beef stew meat on sale and that's what I used. I did have to cook it a couple extra hours on high to have tender meat but that's because I used a different meat... Thanks HFDmedic we all really liked... nothing but Yummy from all 7! I did use Jasmine rice with 6 tablespoons of butter (we doubled the recipe and had plenty of broth)and some Herb Ox poultry seasoning (powder) which is the best! Other than that I followed the recipe. Thank you! Read More
(17)

Most helpful critical review

Rating: 2 stars
02/27/2013
This is fine if you look at it as a basic way to cook a rump roast in your slow cooker. In my experience it didn't turn out with much flavor not even "beef" flavor. In short it was bland and needed a lot more seasoning. I'm not entirely sure what I would add but definitely a lot more onion some garlic maybe some Worcestershire sauce. We're cooking a solid 2lb slab of beef - not much of that flavor gets to the interior even with the extra hour after the roast is cut up. I took the leftover meat and braised it low and slow for about 3 hours in a broth including onion powder garlic powder some soy sauce a little sugar... much more tender and flavorful. I would also recommend using corn starch instead of bothering with making a roux. Much much easier. Read More
(8)
21 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/31/2012
YUM!! My family devoured this! Thank you for the recipe.... We doubled it since we were feeding 7. Local grocery store didn't have beef rump on sale but did have beef stew meat on sale and that's what I used. I did have to cook it a couple extra hours on high to have tender meat but that's because I used a different meat... Thanks HFDmedic we all really liked... nothing but Yummy from all 7! I did use Jasmine rice with 6 tablespoons of butter (we doubled the recipe and had plenty of broth)and some Herb Ox poultry seasoning (powder) which is the best! Other than that I followed the recipe. Thank you! Read More
(17)
Rating: 4 stars
09/21/2012
Pretty good I also used stew meat instead and my family does not like mushrooms so I used onion soup instead and garlic powder. I will make again but next time will add some seasonings as it was a little plain but that's probably because I didn't use the mushroom soup with garlic. Read More
(8)
Rating: 2 stars
02/27/2013
This is fine if you look at it as a basic way to cook a rump roast in your slow cooker. In my experience it didn't turn out with much flavor not even "beef" flavor. In short it was bland and needed a lot more seasoning. I'm not entirely sure what I would add but definitely a lot more onion some garlic maybe some Worcestershire sauce. We're cooking a solid 2lb slab of beef - not much of that flavor gets to the interior even with the extra hour after the roast is cut up. I took the leftover meat and braised it low and slow for about 3 hours in a broth including onion powder garlic powder some soy sauce a little sugar... much more tender and flavorful. I would also recommend using corn starch instead of bothering with making a roux. Much much easier. Read More
(8)
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Rating: 4 stars
10/26/2014
I always use this recipe when making this dish. I also use stew meat and i always put a little Worcestershire sauce. I have tried this recipe with and without onion soup mix. I usually throw in some mushrooms as well. We also switch it up put it on top of mashed potatoes instead of the rice. Read More
(2)
Rating: 5 stars
05/17/2015
I used stew meat and I added baby portobello mushrooms. I added more beef broth and three beef bullion cubes. I cooked it on low for 10 hours. I browned the stew meat a little before adding it to the slow cooker. Next time I'll use two cans of soup because I had to double the flour and butter thickening mixture and only use the 32 ounces of broth. I added fresh garlic to the chopped onions too as well as sea salt and quite a bit of ground pepper. My husband and son loved loved loved it!!!! Read More
(1)
Rating: 4 stars
12/14/2013
This tasted great. When I combined the ingredients in the crockpot it did not blend well; next time I will whisk it together. When I made the gravy I added more beef broth reserve probably 1 cup total. Read More
(1)
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Rating: 4 stars
05/03/2014
Really tasty and filling although I used white rice Read More
(1)
Rating: 5 stars
11/18/2017
I added 2T sour cream to gravy. Very simple recipe and very tasty. Cooked beef for 7nhours cubed and returNed to cooker on high for 1 hour to finish. Read More
Rating: 5 stars
11/11/2017
I made it with regular rice not the brown rice. I made the rice in some of the juices from the meat. Then the rest of the juice into gravy. It was fantastic. Read More