Slow Cooker Rump Roast

plate with slices of roast, potatoes, and carrots.

5 from 3 votes

A slow cooker rump roast is a classic comfort food that's perfect for those cooler days when you need a hearty meal. Slow cooking transforms this beef cut into an incredibly tender entree, with a rich gravy and delicious vegetables.

Prep Time10

Total Time7 10

Course: Main Course, Main Dishes

Cuisine: American

Servings:

Calories: 457kcal

Author: Kelly Bloom

Equipment

Ingredients

3 lb beef rump roast or chuck roast or round roast
1 teaspoon salt
½ teaspoon black pepper
1 lb carrots baby carrots or peeled and cut 2" carrots.
1 large onion quartered
1½ lb potatoes baby Yukon Golds
1 rosemary Fresh sprig.
2½ cup beef broth
2 thyme Fresh sprigs
½ cup red wine optional replace with broth or water

US Customary - Metric

Instructions

Place the rump roast in the slow cooker and season with salt and pepper.
PRO TIP: For extra flavor, sear the rump roast in a skillet first before adding to the crockpot.
3 lb beef rump roast, 1 teaspoon salt, ½ teaspoon black pepper
Add the baby carrots and the onion around the rump roast.
1 lb carrots, 1 large onion
Arrange the Yukon Gold baby potatoes around the rump roast. Top off with the rosemary and thyme sprigs.
1½ lb potatoes, 1 rosemary, 2 thyme
Pour in the beef broth and red wine (or water) and cover with the crockpot lid.
2½ cup beef broth, ½ cup red wine
Set to LOW heat for 7-8 hours or on HIGH for 4-5 hours.
Once cooked, transfer the potatoes, carrots, and onions from the slow cooker to a bowl. Lift out the rump roast onto a cutting board or platter and slice.
Arrange the vegetables around the roast, garnish with some fresh herb sprigs, and serve while hot with the roasting broth.
PRO TIP: You can thicken the gravy by stirring in a 2 to 3 tablespoons of cornstarch mixed with water to create a slurry. Heat broth in the slow cooker to high and mix in the cornstarch slurry. Stir and cook until thickened.

Notes

You can sear the rump roast before slow cooking it to add more flavor.
If you don't have red wine, you can use beef broth or water instead.
You can add other vegetables to the slow cooker, such as celery, turnips, or mushrooms.
If you are short on time, you can cook the roast on high for 4-6 hours.
Freeze leftovers for up to 3 months in the freezer.