Crock Pot Rump Roast

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.

5 from 1 vote

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.

Prep Time5

Cook Time7

Total Time7 5

Course: Main Course

Cuisine: American

Servings:

Calories: 403kcal

Author: Rachel Oostdyk

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