Slow-Cooked Rump Roast | Recipe Binder

Ingredients

• 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
• 2 tablespoons canola oil
• 4 medium carrots, halved lengthwise and cut into 2-inch pieces
• 3 medium potatoes, peeled and cut into chunks
• 2 small onions, sliced
• 1/2 cup water
• 6 to 8 tablespoons horseradish sauce
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, minced
• 1-1/2 to 2 teaspoons celery salt
• 3 tablespoons cornstarch
• 1/3 cup cold water