This Crockpot Rump Roast is an effortless comfort meal. Season it, add it to the slow cooker with potatoes, carrots and fresh herbs, and let it transform into tender beef, soft vegetables and a rich, savory broth.
Rump roast is a lean, budget-friendly cut, and low, slow heat is what turns it fork-tender instead of chewy. Nine hours of walking past a house that smells like rosemary and beef broth is my favorite part of a Sunday like this.
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.
- Fresh herbs: Use 1 teaspoon each of dried rosemary and dried thyme if that's what you have. Dried herbs are more concentrated, so start with less and add more to taste.
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.
- Onion soup mix: Stir in a packet of dry onion soup mix with the broth for a savory, slightly sweet depth, similar to a French onion pot roast.
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.
For another slow cooker beef dinner, try my copycat Texas Roadhouse beef tips.
Top tip
For extra flavor, sear the roast in a hot pan for a few minutes before adding it to the slow cooker.
FAQ
Yes, if you prefer firmer potatoes or carrots, add them halfway through the cook time instead of at the beginning.
Yes. It's a lean cut, which makes it easy to overcook and dry out in the oven, but the slow cooker's low, steady heat has time to break down the connective tissue without drying the meat out.
Up to a point. Once it hits fall-apart tender, usually around the 7 to 8 hour mark on low, more time won't hurt it, but it won't improve it either.
Cook it low for the full time instead of rushing it on high, and let it rest 10 minutes before slicing against the grain. Cutting with the grain instead of against it is the most common reason a lean roast eats tough.
I don't recommend it. Starting from frozen keeps the meat in the temperature danger zone too long before the slow cooker fully heats it. Thaw it in the refrigerator first.
Related
Looking for other recipes like this? Try these:
Slow Cooker Rump Roast
Ingredients
- 2.5 lbs rump roast
- 1.5 lbs yellow baby potatoes
- lbs baby carrots
- 3 cups beef broth
- 1 onion
- 1 sprig rosemary
- 3-4 sprigs thyme
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
Instructions
- Place the rump roast in the slow cooker and season with salt and pepper.
- Peel and quarter the onion.
- Add all remaining ingredients in the slowcooker.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Once cooked, cut the beef and serve warm.
Equipment
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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