Crockpot Rump Roast is a classic, comforting meal that couldn’t be easier to make. The slow cooker does all the work, turning a simple rump roast into tender, flavorful beef. With baby potatoes, carrots, and a savory beef broth, this dish is a complete meal all in one pot.
It’s my go-to recipe for those busy days when I want something hearty and satisfying with minimal effort.
For more ideas, also check out my list of 35+ ideas for your next dump-and-go Crock Pot recipe!
📖 Recipe
Crockpot Slow Cooker Rump Roast
A hearty and comforting beef stew that cooks slowly in a crockpot with potatoes, carrots, and aromatic herbs. Perfect for a satisfying meal.
Ingredients
- 2.5 lbs rump roast
- 1.5 lbs yellow baby potatoes
- 1 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 it with salt and pepper.
- Peel and cut the onion into quarters.
- Add all the remaining ingredients to the slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Shred the cooked beef and serve it warm.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 842Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 241mgSodium: 1457mgCarbohydrates: 49gFiber: 8gSugar: 9gProtein: 82g
Ingredients
- Rump roast: A tough cut of beef that becomes melt-in-your-mouth tender after slow cooking.
- Yellow baby potatoes and baby carrots: These veggies cook alongside the roast, absorbing all the delicious flavors.
- Beef broth: Adds moisture and richness to the roast as it cooks.
- Onion, rosemary, and thyme: Aromatics that infuse the dish with earthy, savory flavors.
- Salt and pepper: Simple seasoning that enhances the natural flavors of the roast and veggies.
See recipe card for quantities.
How to Make Crockpot Rump Roast
Place the rump roast in the slow cooker and season it with salt and pepper.
Peel and cut the onion into quarters.
Add all the remaining ingredients to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
Shred the cooked beef and serve it warm
Hint: for the best flavor, sear the rump roast in a hot skillet before placing it in the slow cooker. This extra step adds a delicious caramelized crust to the meat.
Substitutions & Variations
- Vegetable variations: Swap the baby potatoes for sweet potatoes or add mushrooms for extra flavor.
- Herb swap: If you don’t have fresh herbs, dried rosemary and thyme work just as well—just reduce the amount by half
💭Crucial Success Tips
Make sure to cook the roast low and slow if you can. While the high setting works, cooking it on low for 7-8 hours gives the beef a more tender, fall-apart texture.
FAQ
Yes, chuck roast or brisket would work just as well in this recipe.
You don’t have to, but browning the rump roast before slow cooking adds extra flavor and texture.
Absolutely! You can add mushrooms, celery, or parsnips along with the potatoes and carrots for more variety.
How to Store Crockpot Rump Roast
Store any leftovers in an airtight container in the fridge for up to 3 days.
The roast also freezes well—simply slice it, store in freezer-safe bags, and thaw overnight before reheating. It’ll keep in the freezer for up to 2 months.
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