This easy slow cooker rump roast recipe is the perfect comfort food for busy days. Here is how to make it and have it ready and waiting when you're ready to eat.

Directions Press dressing mix evenly onto all surfaces of beef Bottom Round Rump Roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with roast. Add bell peppers and broth.

Place equal amounts of onion, carrot and celery in the roasting pan and lay the beef on top, fat side up. Place in the center of the oven and roast for 20 minutes, then reduce the temperature.

But recently, I found a four-and-a-half-pound bottom round rump roast for just $10.76. It was on sale for less than half the original price of $27.19.

Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes.

The slow cooker, of course, is ideal for making a pot roast or stew with your rump roast. Pan-sear the meat to brown it; then toss it in the crockpot with carrots, potatoes, onions, and some water or ...

Heat 2 tablespoons of remaining olive oil in a large frypan, on a moderate flame, and fry rump caps for 2 minutes each side. Remove caps from pan and place on an oven tray in warm oven to rest.

When nicely coloured, transfer the beef to a roasting tin and add the confit garlic and shallots. Roast in the oven for 10 minutes, or until medium–rare. Leave to rest before slicing.

If you rush your roast, the meat will be tough, not fall-apart tender. If you can’t find chuck roast, use round or rump roast. Use baby potatoes.