Go Back
–+ servings
Crockpot Rump Roast 1

Crockpot Rump Roast

This hearty, one-pot comfort meal transforms an affordable cut of beef into a spectacular dinner that tastes like you've been cooking all day—when in reality, your slow cooker did all the work. Perfect for cozy evenings, this classic combination of tender beef, potatoes, and carrots slow-cooking in rich beef broth and aromatic herbs delivers consistent results without turning on your oven.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 3-4 lb rump roast can substitute chuck roast for a fattier, equally tender option
  • 2 tablespoons olive oil or avocado oil for a higher smoke point
  • 1 large onion roughly chopped (sweet or yellow varieties work best)
  • 4 cloves garlic minced (or 2 teaspoons garlic powder in a pinch)
  • 2 cups beef broth use low-sodium to control salt levels
  • 1/4 cup Worcestershire sauce coconut aminos make a good gluten-free alternative
  • 4 large carrots cut into 2-inch pieces (rainbow carrots add visual appeal)
  • 1 lb baby potatoes halved (swap with turnips for a lower-carb version)
  • 2 sprigs fresh rosemary 1 tablespoon dried works but fresh imparts brighter flavor
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • salt and freshly ground black pepper to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons water optional for thickening

Instructions
 

  • Pat your rump roast dry with paper towels. Season generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 3-4 minutes on each side until a rich brown crust forms.
  • Layer the chopped onions at the bottom of your slow cooker—this creates a natural rack that elevates the meat slightly, allowing for more even cooking.
  • Place your seared rump roast on top of the onion bed. Pour beef broth and Worcestershire sauce around (not over) the meat to preserve the seasoned crust.
  • Sprinkle minced garlic around the roast and tuck the rosemary, thyme, and bay leaves around the sides.
  • Cover and set your slow cooker to low for 6 hours or high for 3 hours.
  • After the initial cooking period, add your carrots and potatoes around the partially tenderized roast. Gently press them into the cooking liquid without disturbing the meat.
  • Continue cooking for an additional 2 hours on low or 1-2 hours on high, until both the vegetables and meat reach fork-tender perfection. A properly done rump roast should have an internal temperature of 190-195°F.
  • Optional: If you prefer a thicker gravy, transfer 1 cup of the cooking liquid to a saucepan. Bring to a simmer and whisk in the cornstarch slurry. Cook for 2-3 minutes until thickened, then return to the slow cooker or serve alongside your roast.

Notes

For best results, don't skip searing the meat as this develops deeper flavors.
Avoid opening the slow cooker lid frequently as this extends cooking time.
Make sure your roast is completely thawed before cooking.
The dish often tastes even better the next day as flavors continue to develop.
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 14gProtein: 42gFat: 18gSodium: 520mgPotassium: 940mgFiber: 2g
Keyword Rump Roast, Crockpot, Slow Cooker, Pot Roast, Beef Roast
Tried this recipe?Let us know how it was!