Slow Cooker Rump Roast Recipe
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This rump roast recipe is perhaps the easiest date night-worthy dish I’ve ever made. Think tender, melt-in-your-mouth beef, slow-cooked to perfection, and bursting with fresh flavors from herbs and spices. It’s a flavorful dish that’s easy enough for weeknight dinners but special enough for all your celebrations.
I feel super proud every time I serve family and friends a meal that looks and tastes like it came straight out of a high-end restaurant, but is actually a breeze to make. Dishes like bacon-wrapped filet mignon, honey mustard salmon, and brown sugar baked ham are classic examples of low-effort, big-flavor meals that are perfect for special occasions, and now we have rump roast to add to the rotation!
Prep slow cooker rump roast for 5 minutes, set it, and forget it. I usually get it ready before lunch, go about my day, and come back to it in the evening ready to serve.
It’s perfect for busy days, for a cozy weekend dinner, or whenever I need an easy yet impressive dish for entertaining. It’s my go-to for when the in-laws come to visit. Try it for a hearty, comforting meal that hits the spot any day of the week!
Why You’ll Love This Recipe
- Effortless to make: Just throw everything into your slow cooker, and let it work its magic. No babysitting required!
- Simple, wholesome ingredients: All you need is the rump roast, simple veggies, herbs, and seasonings to make this special dish.
- Tender, melt-in-your-mouth roast: Slow cooking makes meat incredibly tender and juicy. It also enhances the rich, savory flavors of the dish, making each bite more delicious than the last.
- One-pot wonder: Fewer dishes to wash means more time for enjoying your meal and less cleanup afterward!
- Customizable: Adjust the seasonings or add your favorite veggies to make it uniquely yours.
- Leftovers for days: The roast keeps well, so you can use leftovers in sandwiches, wraps, or even tacos for easy meals throughout the week.
How to Make Rump Roast
This is a classic American recipe, and you can take the easy, hands off route with your slow cooker. Rump roast is usually made in the oven, but it can be a little harder to navigate.
Each oven is different and each roast is a little different – it’s easy to under or over cook, but the crockpot takes all those variables away and gives a no-fail option. Make this rump roast in the morning and come back to a delicious dinner!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Rump roast: This flavorful cut of beef becomes incredibly tender when slow-cooked, making it perfect for this recipe. Look for a rump roast that’s well-trimmed, deep red in color, and has minimal marbling. You might also see it labeled as a round tip roast – it’s the same cut, just under a different name.
- Salt and ground black pepper
- Yellow baby potatoes: Baby potatoes hold up well to slow cooking and absorb all the savory juices.
- Baby carrots: Add natural sweetness and help balance the savory richness of the beef.
- Onion
- Rosemary and thyme: Fresh herbs give the dish a fresh, modern vibe. Their subtle flavors also complement both the meat and veggies.
- Beef broth: Helps tenderize the meat as it slow cooks, keeping everything moist and flavorful. Go for a low-sodium broth since we’re already adding a good amount of salt.
Step-By-Step Instructions
Rump roast is the right dish to make if you want to impress. This beginner-friendly recipe is simple and straightforward – simply follow the instructions below and your dish is sure to come out perfectly tender and flavorful!
Step 1: Season the meat
Place the rump roast in the slow cooker and season with salt and pepper.
Step 2: Add the ingredients
Add all of the remaining ingredients to the slow cooker. Arrange the potatoes, carrots, and onion around the meat. Put the herbs on top and pour over the broth.
Step 3: Slow cook
Cook on LOW 7-8 hours or on HIGH for 4-5 hours.
Step 4: Slice and serve
Once cooked, remove the meat to a cutting board, slice, and serve warm.
Substitutions
You most likely already have most of the ingredients in your kitchen to make this easy rump roast recipe. In case you’re missing some or prefer to use an alternative ingredient, here’s what I suggest.
- Rump roast: Chuck roast, bottom round roast, and sirloin tip all work well as alternatives. Splurge on a boneless prime rib roast for a special occasion!
- Yellow baby potatoes: Red potatoes or fingerling potatoes are great alternatives. Avoid russets – they tend to get too mushy.
- Baby carrots: Use regular carrots, peeled and chopped into chunks. If unavailable, replace with parsnips or sweet potatoes.
- Onion: Substitute with shallots, leeks, or red onions.
- Rosemary: Use dried rosemary (use half the amount), or swap with sage.
- Thyme: Replace with dried thyme (again, about half the amount) or try oregano.
- Beef broth: Substitute with chicken or vegetable broth. You can also add a splash of red wine for richness.
Expert Tips
- Use room temperature meat: Let the roast sit out at room temperature for about an hour before cooking. It really makes a difference – helping it cook more evenly and turn out extra tender.
- Sear the roast first: If you have extra time, sear the roast before adding it to the slow cooker for extra depth of flavor and a beautiful crust.
- Rest before slicing: Let it rest before slicing – give the roast 10 to 15 minutes to rest after cooking so the juices redistribute and every bite stays moist.
- Slice against the grain: This makes the meat more tender and easier to chew.
How to Store This Recipe
Place leftovers in an airtight container and store in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Thaw frozen rump roast in the refrigerator overnight before reheating.
To reheat, place the roast in an oven-safe dish and pour some broth in the bottom. This helps keep it nice and moist while it cooks. Reheat it at 275 F until warmed through.
What to Serve with Rump Roast
Rump roast pairs beautifully with classic comfort sides that soak up all those rich, savory juices. Think creamy mashed potatoes or fluffy dinner rolls. Roasted or steamed vegetables, like Brussels sprouts or green beans, add freshness, while a crisp green salad helps lighten up the plate.
If you’re looking for something heartier, serve it alongside a creamy pasta or a warm rice pilaf. It’s the kind of meal that brings everyone to the table, especially on a cozy Sunday evening.
More Easy Slow Cooker Dinners To Try
- Slow cooker honey mustard chicken
- 2-ingredient slow cooker salsa chicken
- Slow cooker apricot chicken
- Slow cooker taco soup
Easy Crockpot Rump Roast
Ingredients
- 2.5 pounds rump roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1.5 pounds yellow baby potatoes
- 1 pounds baby carrots
- 1 medium onion quartered
- 1 sprig rosemary
- 4 sprigs thyme
- 3 cups beef broth
Instructions
- Place the rump roast in the slow cooker and season with salt and pepper.
- Add all of the remaining ingredients to the slow cooker. Arrange the potatoes, carrots, and onion around the meat. Put the herbs on top and pour over the broth.
- Cook on LOW 7-8 hours or on HIGH for 4-5 hours.
- Once cooked, remove the meat to a cutting board, slice, and serve warm.
Notes
- Let the roast sit out at room temperature for about an hour before cooking. It really makes a difference – helping it cook more evenly and turn out extra tender.
- If you have extra time, sear the roast before adding it to the slow cooker for extra depth of flavor and a beautiful crust.
- Give the roast 10 to 15 minutes to rest after cooking so the juices redistribute and every bite stays moist.
- Slice against the grain of the roast when serving. This makes the meat more tender and easier to chew.
