Crock Pot Tangy Rump Roast Recipe

Fall-apart tender rump roast with a surprisingly tangy twist! This incredibly easy 5-ingredient recipe uses cranberry sauce for a burst of festive flavor that's perfect for a weeknight dinner or a special occasion. Get ready for the most delicious and effortless crock pot meal ever!

Prep Time 15 mins
Cook Time 483 mins
Calories 678.2 kcal
Protein 100g
Rating Be the first
Crock Pot Tangy Rump Roast 61

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Crock Pot Tangy Rump Roast

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How to Make Crock Pot Tangy Rump Roast

  1. Place the rump roast in your slow cooker.
  2. In a bowl, whisk together the cranberry sauce, beef broth, Worcestershire sauce, and garlic powder.
  3. Pour the sauce mixture over the rump roast, ensuring it's coated evenly.
  4. Cook on low for 8 hours, or on high for 4 hours, or until the roast is fork-tender.
  5. Remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
  6. Serve the sliced rump roast with the pan juices and your favorite sides, such as mashed potatoes or roasted vegetables.

Nutrition Information (Approximate per serving)

Sodium

133 g

Sugar

82g

Fat

66g

Carbs

15g

Frequently Asked Questions

How long does it take to make Crock Pot Tangy Rump Roast?

Crock Pot Tangy Rump Roast takes about 498 minutes from start to finish — roughly 15 minutes to prepare and 483 minutes to cook.

How many calories are in Crock Pot Tangy Rump Roast?

Crock Pot Tangy Rump Roast has approximately 678.2 calories per serving, with about 100 g protein, 15 g carbohydrates and 48 g fat.

What ingredients do I need for Crock Pot Tangy Rump Roast?

The key ingredients for Crock Pot Tangy Rump Roast are Rump Roast, Onion Soup Mix, Jellied Cranberry Sauce, Butter, Flour. See the full list with measurements above.

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