Slow Cooker Rump Roast

This Crockpot Rump Roast is an effortless comfort meal; just add everything to the slow cooker and let it transform into tender beef, flavorful vegetables and a rich, savory broth.

Juicy beef brisket with potatoes and carrots on white plate, seasonal comfort food, hearty meal, fall-inspired dish, healthy dinner recipe. — It’s a cozy, family-friendly dinner that requires minimal prep but delivers maximum comfort and warmth.

For more beef recipes, try my easy Beef and Broccoli recipe, this Apple Cider Beef and this Easy Beef Curry.

Ingredients

Grab these ingredients and get your slow cooker ready:

Rump roast: A lean, slow-cooking cut that becomes tender and juicy.
Yellow baby potatoes: Hearty, creamy potatoes that hold their shape.
Baby carrots: Sweet, convenient vegetables that soften beautifully and are the classic partner to the beef.
Beef broth: Savory liquid that flavors the meat and vegetables.
Onion: To add aroma and natural sweetness.
Fresh rosemary and thyme: These boost the slow cooker rump roast's fragrant flavor.

See recipe card for quantities.

Instructions

Follow this easy guide to making your slow cooker rump roast:

Step 1: Place the rump roast in the slow cooker and season with salt and pepper.

Step 2: Add the potatoes and carrots.

Step 3: Add the onion, rosemary, thyme, and broth.

Step 4: Pour over the broth.

Step 5: Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender. Slice or shred the beef and serve warm with the vegetables and broth.

Cooking your beef rump in a slow cooker is one of the easiest ways to get perfectly tender, incredibly delicious beef.

Substitutions

Beef cut: Use chuck roast or brisket instead of a rump roast.
Potatoes: Swap baby potatoes for russet or Yukon Gold, cut into chunks.
Herbs: Replace rosemary and thyme with Italian seasoning or dried herbs.

Variations

Garlic herb roast: Add whole garlic cloves or minced garlic for extra aroma.
Red wine pot roast: Replace part of the broth with red wine for a richer flavor.
Vegetable-packed: Add celery, parsnips or mushrooms for a fuller meal.

Equipment

You'll need a slow cooker, a sharp knife, a cutting board, measuring spoons and a ladle or tongs for serving.

Storage

Store leftover slow cooker rump roast in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to keep the meat moist.

Top tip

For extra flavor, sear the roast in a hot pan for a few minutes before adding it to the slow cooker.

FAQ

Can I add the vegetables later in the cooking process?

Yes, if you prefer firmer potatoes or carrots, add them halfway through the cook time instead of at the beginning.

Looking for other recipes like this? Try these: