The first and foremost work is to preheat the heavy bottom skillet pan to get the most surface area of the meat. It ensures that you cook the meat evenly. A large area pan will suit the recipe.
Cut the beef roast into four quarters and marinate with salt and pepper.
Slowly add the avocado oil along and roast.
Place the toast pieces in the pan to cover the maximum area and put the flame from medium to high. Roast the beef until it changes its color to brown on all sides.
Add carrots, garlic cloves, and diced potatoes, and onions inside the cooker, thereby making space for the beef roast. Transfer the latter from the pan to the cooker.
Now, slowly add the beef broth to the cooker topping the ingredients for the beef to absorb the broth.
Close the cooker’s lid and let it cook for 8 to 10 hours while the vegetables and the meat soften. Keep the flame on low heat for slow and steady cooking
The best way to check whether the meat is cooked or not is by putting a fork at it. After 7 hours of cooking, insert a fork. If it easily gets inside the meat, it is tender. If not, the dish requires more time to cook.
Your dish is cooked completely, and the vegetables and the meat have become tender and juicy. You can drain out the excess broth (if you added more than the listed amount) to a saucepan.
Next, you have to prepare the gravy. Please take out the excess stock from the pot and transfer it to a saucepan. Put the heat on high settings and stir the vegetables.
You can add cornstarch that will thicken the gravy, or you can add flour as a substitute for your cornstarch. This will add a decent consistency to your gravy. Pour in water and stir for few seconds.
It’s time to add the butter. Stir the mixture so that no lumps are formed and bring it to a boil. Let it boil for 30 minutes straight. In case the gravy is too thick, you can add more beef.
Your slow rump roast and gravy are ready to serve.