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Mike's Tangy Slow-Cooked Rump Roast (4/24/2009)

Mike's Tangy Slow-Cooked Rump Roast

1 4-5 lb. Beef rump roast
2 tablespoons oil
1 1lb. Bag peeled baby carrots
5-6 red potatoes (depending on the size), cut into chunks
1 large onion, sliced
¾ cup water
6-8 tablespoons horseradish sauce (I used Woeber's ready made sauce)
½ cup red wine vinegar
1/3 cup Worcestershire sauce
2 cloves minced garlic
2 teaspoons celery salt
½ tsp. black pepper
3 tablespoons cornstarch
1/3 cup cold water

Heat oil in large skillet and brown meat on all sides over medium-high heat. Drain.
Place carrots and potatoes in a large crock pot. Add meat and onions. In a large bowl, combine water, horseradish sauce, vinegar, Worcestershire sauce, garlic, celery salt and pepper. Mix well and pour over meat. Cover and cook on low 6-7 hours. Remove meat to a plate. Combine cornstarch and 1/3 cup cold water. Blend until smooth. Stir into slow cooker. Cover and cook on high 30 minutes or until gravy has thickened (you can put the meat back in about halfway through 30 minute thickening time). Remove meat again, slice and ladle gravy over all. Enjoy!

Serves 8-10

This week's recommended wine from Van's Liquor Store in East Dubuque-Plungerhead Zinfandel 750ml bottle $11.99 through Monday, April 27, 2009.

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