Rump Roast
This slow cooker rump roast is a hands-off meal that combines beef, root vegetables, and herbs in a single pot, cooking on low for 8 hours until the meat shreds easily and vegetables are tender.
⚡Slow Cooker
This slow cooker rump roast is a hands-off meal that combines beef, root vegetables, and herbs in a single pot, cooking on low for 8 hours until the meat shreds easily and vegetables are tender.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Pat the rump roast dry.
Sprinkle a pinch of salt and pepper on both sides.
Combine the rump roast, 2 pounds of potatoes, the sliced carrots, 2 tablespoons of balsamic vinegar, 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, and 3 cups of beef broth in a slow cooker.
Cover and cook on low for 8 hours.
Shred the beef and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the slow cooker on low or on the stovetop over medium-low heat.
slow cooker (Crock-Pot or equivalent) · cutting board · knife
Yes, but reduce cooking time to 4-5 hours. Low heat for 8 hours yields more tender, evenly cooked meat.
The meat should shred easily with a fork after 8 hours on low. If it still resists, cook for another 30 minutes.
Yes. Cool completely, refrigerate for up to 3 days, then reheat in the slow cooker on low for 1-2 hours or in a covered pot on the stovetop.
Red wine vinegar, apple cider vinegar, or Worcestershire sauce work well as acidic flavor boosters in equal amounts.
Yes. Double the ingredients and cook in a larger slow cooker; timing stays the same at 8 hours on low.
