Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Crockpot slow cooker rump roast on a white plate.

Easiest Slow Cooker Rump Roast

Chef Jenn
This is the perfect Slow Cooker Rump Roast. It cooks up tender and delicious every time, and the gravy is amazing. Set it and forget it and sit down to an amazing meal that's ready when you are.
No ratings yet
[btn-google-source] Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 396 kcal

Ingredients
  

  • 2 ½ pounds rump roast or any other boneless pot-roast cut of beef
  • 1 ½ pounds yellow baby potatoes cleaned
  • 1 pound baby carrots
  • 2 cups beef broth use low or no sodium added broth
  • 1 onion peeled and quartered
  • 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 sprinkle it generously with salt and black pepper, ensuring all sides are well-seasoned.
  • Peel the onion and cut it into quarters, then arrange the pieces around the roast in the slow cooker.
  • Add the yellow baby potatoes and baby carrots, distributing them evenly around the meat for even cooking.
  • Pour the beef broth into the slow cooker, making sure it coats the bottom of the pot to create a flavorful base.
  • Nestle the rosemary and thyme sprigs into the broth around the roast to infuse the dish with aromatic herbs.
  • Cover the slow cooker with the lid and set it to cook on low for 7-8 hours or on high for 4-5 hours, depending on your time preference.
  • Test the roast for doneness by inserting a fork—it should be tender and easy to shred or slice.
  • Transfer the cooked roast to a cutting board, slice or shred it to your liking, and serve it warm alongside the perfectly cooked vegetables.

Notes

Chef Jenn's Tips

  • The beauty of slow cooking is that you can use inexpensive cuts of meat and they always turn out great! To save more money, buy your roast when it’s on sale and pop it into the freezer until you’re ready to cook it. Just thaw for about 24 hours in the fridge.
  • If you prefer your veggies to have a bit more texture, remove them from the slow cooker after about 3 hours on high, or 5 hours on low.
  • Don’t skip the fresh herbs—they infuse the dish with a subtle, aromatic flavor that elevates the entire meal.
  • If you prefer a thicker gravy, remove some of the cooking liquid after the roast is done, simmer it in a saucepan with a slurry of cornstarch and water, and serve over the roast.
  • Avoid lifting the lid during cooking as it releases heat and extends the cooking time.

Nutrition

Serving: 1sliceCalories: 396kcalCarbohydrates: 28gProtein: 46gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 117mgSodium: 1006mgPotassium: 1400mgFiber: 5gSugar: 5gVitamin A: 10454IUVitamin C: 26mgCalcium: 89mgIron: 6mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword pot roast, rump roast, slow cooker
Tried this recipe?Let us know how it was!