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Crock Pot Rump Roast (How to Cook Rump Roast in the Crock Pot)

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This Crockpot Rump Roast is a hearty and comforting meal that practically cooks itself. With tender beef, perfectly cooked potatoes, and carrots all infused with rich broth and herbs, it’s a classic dinner that’s as easy as it is delicious.

Looking for more slow cooker ideas? Try this Slow Cooker Mongolian Beef, slow cooker taco soup, or slow cooker honey garlic chicken next.

Two plates with slices of succulent rump roast, accompanied by tender baby carrots, potatoes, and onion, garnished with rosemary and thyme. The mouthwatering dish, reminiscent of a perfect Crock Pot meal, rests on a marble surface. A green napkin adds a touch of color to the background.

What You’ll Love About This Recipe

  • A complete, hearty meal made in one pot.
  • Perfectly seasoned beef that’s melt-in-your-mouth tender.
  • Simple ingredients with rich, comforting flavors

Recipe Ingredients

You’ll need the following ingredients to make this beef rump roast crock pot:

Ingredient Notes:

Rump Roast: A 2.5-pound cut of beef that becomes tender and flavorful after slow cooking. Chuck roast is a good alternative.

Yellow Baby Potatoes: Creamy and buttery, they hold their shape during cooking. Red potatoes work just as well.

Baby Carrots: Pre-washed and ready to use, baby carrots save prep time. You can also use large carrots sliced into chunks.

Beef Broth: Use 3 cups of low-sodium beef broth for a rich, savory base. Bone broth works too and has extra protein and nutrients.

Onion: One onion, peeled and quartered, adds sweetness and enhances the overall flavor of the dish.

Herbs: Fresh rosemary and thyme sprigs infuse the roast with earthy aromas. Dried herbs can be substituted if fresh isn’t available.

Seasonings: A simple mix of salt and black pepper brings out the natural flavors of the beef and vegetables. Adjust to taste.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Include celery, parsnips, or mushrooms for added variety.

Add a pinch of red pepper flakes for a little heat.

Toss in a few whole garlic cloves for extra flavor.

Use the cooking liquid to make a savory gravy by whisking in a cornstarch slurry.

How to Cook Rump Roast in the Crock Pot: Step by Step

Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.

A rump roast with herbs nestles in a crock pot, surrounded by bowls of baby potatoes, carrots, chopped onions, and a cup of broth on a white surface.

Step 1: Place the rump roast into the slow cooker and generously season it with salt and black pepper on all sides.

A Crock Pot filled with raw beef, baby potatoes, onion, thyme, and rosemary awaits. A hand pours broth from a measuring cup into the cooker.

Step 2: Add the onion, baby potatoes, carrots, beef broth, rosemary, and thyme, ensuring the roast is partially submerged in the broth.

A Crock Pot brimming with a tender rump roast, nestled among baby potatoes, carrots, and herbs simmering in rich broth.

Step 3: Set the slow cooker to low for 7-8 hours or high for 4-5 hours.Once the roast is cooked and tender, remove it from the slow cooker and slice into portions.

A plate of rump roast features tender potatoes, carrots, and onions, garnished with rosemary. A green cloth drapes nearby, while a Crock Pot sits in the background completing the cozy kitchen scene.

Step 4: Serve the sliced roast and vegetables warm, drizzling some of the broth on top.

Recipe Tips and Tricks

For extra flavor, sear the beef in a hot skillet before placing it in the slow cooker.

Place the vegetables at the bottom of the slow cooker to ensure even cooking.

Use a meat thermometer to ensure the roast is cooked to your preference (around 190°F for shreddable tenderness).

Allow the beef to rest for a few minutes after cooking to retain its juices when slicing.

Frequently Asked Questions

Can I sear the roast before slow cooking?
Yes! Searing the roast in a hot skillet with a little oil before placing it in the slow cooker adds an extra layer of flavor and helps lock in juices.

What’s the best way to store rump roast leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with some broth to prevent drying out.

What sides go well with rump roast?
Serve with crusty bread or a side salad for a complete meal.

A plate with slices of rump roast beef, potatoes, carrots, and onions garnished with a rosemary sprig rests on a marble surface, accompanied by a green cloth and herb sprigs.

More Dinner Ideas

I hope you love this rump roast crock pot recipe. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!

Two plates with slices of succulent rump roast, accompanied by tender baby carrots, potatoes, and onion, garnished with rosemary and thyme. The mouthwatering dish, reminiscent of a perfect Crock Pot meal, rests on a marble surface. A green napkin adds a touch of color to the background.

Crock Pot Rump Roast

This Crockpot Rump Roast is a hearty and comforting meal that practically cooks itself. With tender beef, perfectly cooked potatoes, and carrots all infused with rich broth and herbs, it’s a classic dinner that’s as easy as it is delicious.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 7 hours
Total Time: 7 hours 5 minutes
Servings: 6
Calories: 403kcal

Ingredients

  • 2.5 lbs rump roast
  • 1.5 lbs baby yellow potatoes
  • 1 lbs baby carrots
  • 3 cups beef broth
  • 1 onion
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste

Instructions

  • Place the rump roast into the slow cooker and generously season it with salt and black pepper on all sides.
  • Peel the onion, cut it into quarters, and add it to the slow cooker.
  • Add the baby potatoes, carrots, beef broth, rosemary, and thyme to the slow cooker, arranging them around the roast.
  • Set the slow cooker to low for 7-8 hours or high for 4-5 hours.
  • Once the cooking time is complete, remove the roast and slice it into portions. Serve warm with the tender vegetables and cooking broth.

Notes

For extra flavor, sear the beef in a hot skillet before placing it in the slow cooker.
Place the vegetables at the bottom of the slow cooker to ensure even cooking.
Use a meat thermometer to ensure the roast is cooked to your preference (around 190°F for shreddable tenderness).
Allow the beef to rest for a few minutes after cooking to retain its juices when slicing. 

Nutrition

Calories: 403kcal | Carbohydrates: 29g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 125mg | Sodium: 619mg | Potassium: 294mg | Fiber: 4g | Sugar: 6g

The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data

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