Crock Pot Rump Roast

Sliced roast beef served with carrots and herbs.

Crock pot rump roast is tender, flavorful, and perfect for family dinners. Slow cooking brings out the richness of the beef and the sweetness of the carrots and potatoes. It’s a classic comfort meal that practically makes itself.

Course Main Course, Main Dishes

Cuisine American, International

Keyword beef broth, beef rump roast, carrot, chuck roast, cook time, crock pot, gravy, pot roast, roast, roast beef, roast recipe, rump roast, slow cook, slow cooker, slow cooker recipe

Prep Time 5

Cook Time 8

Servings Servings

Calories 396kcal

Author Zuzana Paar

Equipment

1 Slow Cooker

Ingredients

1 Piece Onion cut into quarters
2.5 Pounds Rump Roast
3 Sprigs Thyme fresh
1 Sprig Rosemary
1 Pound Baby Carrots
1.5 Pounds Yellow Baby Potatoes
3 Cups Beef Broth
1 teaspoon Salt
1 teaspoon Black Pepper

US Customary - Metric

Instructions

Pat the rump cap dry with paper towels and gather carrots, potatoes, onions, herbs, and broth before cooking.
Place the roast flat in the slow cooker and season generously with salt and pepper on all sides.
Arrange carrots, potatoes, and onions evenly around the roast so they cook consistently and absorb the meat’s juices.
Lay rosemary and thyme sprigs over the roast, then pour beef broth slowly over the meat and vegetables to infuse flavor.
Cover and cook on low for 7–8 hours or on high for 4–5 hours until the roast is fork-tender, then serve warm with vegetables and broth.

Notes

Choose the right cut: Go for a well-marbled rump roast, as the fat keeps it juicy and tender. Leaner cuts can dry out during the long cooking process.
Brown before slow cooking: Searing the roast in a hot skillet adds deep flavor and a rich color. This extra step makes your roast taste like it was cooked all day in the oven.
Layer with veggies: Place onions, carrots, and potatoes under the roast to soak up the juices. This way, your side dish cooks at the same time as the meat.
Don’t rush the process: Low and slow is the key; let it cook for 8 hours if you can. The longer time allows the roast to become fork-tender and flavorful.

Nutrition