Rump Roast

Name: Slow Cooker Rump Roast with Vegetables
Prep time: 5 min
Total time: 5 min
Ingredients: 3 lb. rump roast (can use 3-4 lbs.); 1 tsp. kosher salt; ½ tsp. black pepper; 1 large onion (sliced); 2 Tbsp. olive oil; ½ lb. baby carrots; 1 lb. baby yellow potatoes; 6 garlic cloves; 2 bay leaves; 1 tsp. dried thyme; 1 tsp. dried rosemary; 5 cups beef stock ((can use beef broth)); 3 Tbsp. butter; 3 Tbsp. all-purpose flour; fresh parsley (for garnish (optional))

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This slow cooker rump roast delivers tender, flavorful beef with root vegetables and homemade gravy in 8 hours on low heat. The seared meat and beef stock create a rich braising liquid that keeps the roast moist throughout cooking.

Total

5 min

Recipe Source

View original recipe

From Justapinch

Instructions

1
Season the rump roast with salt and pepper on all sides. In a large skillet, heat the olive oil over medium-high heat. Sear the rump roast on all sides until it's browned, about 3-4 minutes per side.
2
Place the sliced onion, baby carrots, baby potatoes, garlic, and bay leaves at the bottom of the slow cooker. Add the seared rump roast on top of the vegetales. Sprinkle the thyme and rosemary over the roast. Pour the beef stock around the roast.
3
Cover and cook on low for 8 hours or on high for 4-6 hours, until the meat is tender.
4
Once the roast is done, remove the roast and vegetables from the slow cooker and transfer them to a serving platter. Cover to keep warm.
5
Into a sauce pan, melt the butter over medium heat. Stir in the flour until there are no lumps. Cook the butter mixture for another minute.
6
Strain 3 cups of the cooking liquid into the saucepan with the butter mixture and whisk to combine. Continue whisking until the liquid begins to simmer and thickens. Adjust and season with salt and pepper to taste.
7
Slice or shred the rump roast and serve with the vegetables, topped with the gravy. Garnish with chopped fresh rosemary if desired. Enjoy!

Tips & Notes

Pro tips

Sear the rump roast on all sides for 3-4 minutes per side to develop a flavorful crust before adding to the slow cooker.
Layer vegetables and garlic at the bottom of the slow cooker before placing the roast on top to prevent sticking and ensure even cooking.
Use the 3 cups of strained cooking liquid for gravy; avoid skimming fat unless you prefer a leaner sauce, as it adds richness and flavor.
Let the roast rest 5 minutes after removing from the slow cooker before slicing or shredding to retain juices.

Substitutions

beef broth → beef stock (no difference in final result)
baby yellow potatoes → russet potatoes cut into chunks (adjust size for even cooking)
dried thyme and rosemary → 1 tablespoon Italian seasoning (reduces aromatic intensity slightly)
baby carrots → regular carrots cut into 2-inch pieces (similar flavor and texture)

Storage & make-ahead

Store cooled rump roast and gravy separately in airtight containers for up to 3 days. Reheat gently in a covered dish at low heat with a splash of beef stock to restore tenderness.

Equipment

slow cooker · large skillet

Common Questions

How long does rump roast take in a slow cooker?

Cook on low for 8 hours or on high for 4-6 hours, until the meat is tender.

Should I sear the rump roast before slow cooking?

Yes. Searing in hot olive oil for 3-4 minutes per side develops flavor and browning before slow cooking.

Can I make this ahead?

Yes. Cook the roast fully, cool, and refrigerate up to 3 days. Reheat gently in a covered dish with a splash of beef stock before slicing and serving with reheated gravy.