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.
Why You Will Love This Recipe
Slow cooker rump roast recipe is popular during the fall and winter months, when people are looking for hearty comfort food. However, rump roast can be enjoyed any time of year.
This timeless classic has been a favorite in homes across the country for decades and with good reason - it's simple to make and packed with flavor.
Plus, when you choose to cook it in the slow cooker, you get tender and juicy beef every time without having to monitor it.
- Easy to make. Simply brown the roast in a skillet, then add it to the slow cooker with some vegetables and broth. Set it and forget it, and you'll have a delicious meal in a few hours.
- Versatile. You can serve slow cooked rump roast sliced or shredded with a variety of side dishes, such as mashed potatoes, rice, or vegetables.
- Affordable. Beef rump roasts are relatively inexpensive, benefits from slow cooking, and you can make a large batch that feeds a crowd or lets you freeze leftovers for meal prepping.
- Time saving. The slow cooker does all the work for you, so you can relax and enjoy your day while your rump roast is cooking.
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Slow Cooker Rump Roast Ingredients
Slow cooked rump roast is an easy meal to prepare. Just set your crockpot to cook, go to work, and come home to hot and hearty meal ready to serve.
- Beef rump roast - Or, chuck roast or round roast.
- Yukon Gold potatoes - Baby size, you can leave the skins on, as they are paper thin.
- Carrots - Baby carrots, or peels and cut 2" carrots.
- Beef broth
- Red wine - Optional, replace with broth or water if you prefer not to use it.
- Onion - Quartered.
- Rosemary - Fresh sprig.
- Thyme - Fresh sprigs.
- Salt
- Black pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Slow Cooker Rump Roast
Rump roast is a tough cut of meat that needs to be cooked low and slow to become tender and juicy. The slow cooker is perfect for this task, as it allows the meat to cook evenly and gently until tender.
This recipe for slow cooked rump roast is simple to make, with perfectly cooked meat that is fall-apart tender and full of flavor.
Prepare The Rump Roast
- Place the rump roast in the slow cooker and season with salt and pepper.
- Add the baby carrots and the onion around the rump roast.
PRO TIP: For extra flavor, sear the rump roast in a skillet first before adding to the crockpot.
Add Potatoes & Herbs
- Arrange the Yukon Gold baby potatoes around the rump roast. Top off with the rosemary and thyme sprigs.
Add The Liquids
- Pour in the beef broth and red wine (or water) and cover with the crockpot lid.
- Set to LOW heat for 7-8 hours or on HIGH for 4-5 hours.
Transfer To Serving Platter
- 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.
PRO TIP: To thicken the rump roast juices, mix 2 to 3 tablespoons of corn starch with ½ cup of water into a slurry. Pour into the slow cooker with just the broth in it. Cook on high until it thickens.
Serving Suggestions
Serve this tender, savory beef roast with the carrots and potatoes it simmered with, as well as a salad or bread for a complete meal.
This rump roast slow cooker recipe can be served as is, or you can shred the roast and serve it on buns or rice. You can also use the shredded roast to make sandwiches, tacos, or quesadillas
Some great side dish recipes that go well with this recipe are:
- Green Beans and Potatoes
- Cracker Barrel Cornbread Muffins
- Old Fashioned Crisco Biscuits
- Challah Rolls
- Air Fryer Cabbage
- Twisted Garlic Herb Bread
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few delicious variations making this slow cooker rump roast recipe.
- You can substitute a chuck roast or round roast for the rump roast.
- You can add other herbs and spices to the slow cooker, such as garlic powder, onion powder, or thyme.
- If you don't have a slow cooker, you can make this recipe in the oven by roasting the rump roast at 325 degrees Fahrenheit for 3-4 hours.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this slow cooker rump roast recipe.
Storage and Reheating
- This recipe can be stored in the refrigerator for up to 3 days.
- You can also freeze it for up to 3 months.
- To reheat, thaw the roast overnight in the refrigerator and then cook it in the slow cooker on low for 2-3 hours, or until heated through.
Tips for Success
- 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.
- You can thicken the gravy by stirring in a 2 to 3 tablespoons of cornstarch mixed with water to create a slurry.
Frequently Asked Questions
It takes 7-8 hours to cook a rump roast in a slow cooker on low.
Yes, you can make this recipe in the oven by roasting the rump roast at 325 degrees Fahrenheit for 3-4 hours.
You can make the gravy thicker by stirring in a cornstarch slurry.
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📖 Recipe
Slow Cooker Rump Roast
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
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.
Nutrition
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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