Ingredients 1 tablespoon canola oil 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing 6 medium carrots, cut into thirds 6 medium ...

Rump roast: The rear cut is a lean triangular selection of beef that transforms into a melt-in-your-mouth meal when cooked low and slow in a slow cooker, like the Cuisinart Cook Central Multi-cooker.

3 to 4 pounds rump or chuck roast 1 1/2 tablespoons salt 1 tablespoon black pepper 4 medium toes garlic, slivered (or more to taste) Place roast on large piece of foil. On the corner of the foil ...

Cover the pot and return it to the oven to bake for another 1 ½ to 2 more hours, or until the roast pulls apart easily and the potatoes are fork-tender. Remove from oven.

A pot roast is a method of cooking a cut of meat by braising it, browning the meat, and simmering it in its juices or other liquid in a covered pan, oven, or slow cooker.

Crock pot roast easy for on-the-go families By Kaitlyn and Vanessa Gabel At the Table with the Gabels Dec 7, 2022 Photo provided ...