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Wrap A Rump Roast In Foil, Put it In A Slow Cooker For A Meal Like You've Never Had Before

I've always loved roasts, sure they take a long time, but it's usually worth the wait. Slow-cookers have made roasts even easier, but sometimes the meat can be a little more bland or less tender. Not so with this recipe.

Wrapping your roast in foil is a key part of this recipe, and once you try it you won't go back.


  • 3 to 4 pounds rump or chuck roast
  • 1 1/2 tablespoons salt
  • 1 tablespoon black pepper
  • 4 medium toes garlic, slivered (or more to taste)

Char Broil


  1. Place roast on large piece of foil.
  2. On the corner of the foil, mix salt and pepper together with fingers.
  3. Cut slits in roast to various depths.
  4. Drop some of the salt and pepper mixture into the slits and insert a piece of garlic in each.
  5. If there is leftover salt and pepper, sprinkle it over the roast.
  6. Wrap the foil tightly around the roast, and put it in the slow cooker.
  7. Cook on high for about 6 hours for sliced roast and 8 hours for shredded roast.
  8. When it is done, it is very important to let the roast rest a bit before you cut it, or it will be dry. When removing the roast from the slow cooker, cut a little slit in the bottom of the foil and let the juice drain back into the cooker or a serving dish.

[Source: Nola]

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