Vickie's Rump Roast With Gravy Recipe

This slow cooker rump roast with gravy is cooked to perfection over the course of many hours for an incredibly moist and flavorful pot roast you'll love to savor. It's also referred to as picanha, as steaks cut from this part of a cow are very popular in Brazil. It's surrounded by a fat cap and sometimes you can only find the cut from a butcher. But a regular rump roast will work for this recipe, too.

The secret to the quick and easy prep for this slow cooker picanha comes from the use of two kinds of condensed soup: cream of mushroom and cream of French onion. Condensed soups are concentrated enough to keep their flavor over the long cooking period. The meat becomes so tender you can shred it with a fork, and the gravy, created by the fat and the soups combining together, is delicious.

Of course, the beauty of a slow cooker meal is that it's a set-it-and-forget-it situation; start it in the morning and dinner is ready when you are. Serve this slow-cooked beef main with classic pot roast sides such as roasted potatoes, carrots, yellow onions, turnips and/or parsnips. Mashed potatoes would also be a good choice, to sop up that gravy. Leftovers of this pot roast are incredibly rewarding, too. It's great to eat on sandwiches, especially on buns for a novel take on a po'boy.