Crock Pot Rump Roast with Potatoes and Carrots
Want a Sunday-style roast dinner without babysitting the oven? This crock pot rump roast is a lean beef rump roast cooked low and slow with baby potatoes, carrots, onion and beef broth. Fresh rosemary and thyme flavor the broth, and the vegetables cook right alongside the beef, so dinner is done in one pot. About 5 minutes of prep, 7 hours on low, and it makes 6 servings!
Servings: 6 servings
Calories: 403kcal
Ingredients
For the roast
- 2.5 pounds beef rump roast
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper
- 1.5 pounds baby yellow potatoes
- 1 pound baby carrots
- 1 yellow onion peeled and quartered
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 3 cups low sodium beef broth
Instructions
- Set the rump roast in a 6 quart slow cooker. Rub 1 teaspoon salt and 1 teaspoon black pepper over every side of the beef.
- Nestle the quartered onion, baby potatoes and baby carrots around the roast, then tuck in the rosemary and thyme sprigs.
- Pour the 3 cups beef broth over the vegetables.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork tender.
- Move the roast to a cutting board and rest it for 10 minutes. Slice it against the grain and serve with the potatoes, carrots and a spoonful of broth. Taste the broth and add more salt if it needs it.
Notes
Cook time: The card time is for low. On high, cook it for 4 to 5 hours.
Storage: Keep leftover beef and vegetables in their broth in an airtight container in the fridge for up to 3 to 4 days.
Reheating: Warm slices with a splash of broth in a covered pan over medium-low heat, or microwave them covered so they don't dry out.
Freezing: Freeze the sliced beef in its broth for up to 3 months. The potatoes turn grainy after freezing, so eat those first.
Nutrition
Calories: 403kcal | Carbohydrates: 29g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 125mg | Sodium: 619mg | Potassium: 294mg | Fiber: 4g | Sugar: 6g