Two sisters cooking and creating...and neglecting laundry. Welcome to our slice of the internet!

Saturday, October 22, 2011

Slow Cooked Rump Roast and Vegetable Soup

Mark this recipe under Super Tasty and Healthy!  Our Momma has done it again!  She is a master at making amazing soups with out using recipes!  This one is a keeper for sure!

2-3 pound rump roast, slow cooked with 1 bottle Rick Bayless steak marinade and 1 bottle Rick Bayless Fajita marinade in crock pot for 8 hrs on low.

Once cooked, remove the roast from crockpot, remove fat, shred meat and add back to the crockpot and cooking juices.

Add to the crock pot: 
6 carrots, peeled and sliced 
1/2 head of green cabbage shredded
1 carton Kitchen Basics unsalted beef stock 
1-14.5 oz can diced tomatoes
6 bay leaves
1 tablespoon crushed dried basil
kosher salt and pepper to taste 

Slow cook on low for 3-4 hours until carrots are tender!

image by Kara  


Haley and Lance (but probably just Haley) said...

Mmm, looks good! P.S. Is there any argument towards cutting the fat off after cooking the roast, as opposed to before? I've always wondered...

Kar said...

Hi Haley! Well, this might just be my opinion but I think you should leave the fat on while it's cooking. I think fat helps the roast to stay moist. Also it's alot easier to take fat off a roast after it has been slow cooking. Sometimes it will just falls off!

Sue said...

Hey Kara...I hope it's okay that I pinned you on Pinterest. I wanted to try this soup and knew I would forget unless I put it somewhere.
Anyway, it's been fun reading your blog and getting inspired to cook.
Say hello to the family for me!