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A white plate with slices of cooked rump roast, baby carrots, small potatoes, onions, and a sprig of rosemary.

Easy Crockpot Rump Roast

Author: Jessica Haggard
This rump roast recipe is perhaps the easiest date night-worthy dish I’ve ever made. Simply set, forget, and let your slow cooker work its magic while you enjoy a melt-in-your-mouth dinner. It's perfect for busy weeknights, for entertaining, or for special occasions. All you need is the rump roast, simple veggies, herbs, and seasonings to make this special dish!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 297 kcal

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.
Serve: Serve with mashed potatoes or fluffy dinner rolls. Roasted or steamed vegetables, creamy pasta or rice pilaf are also great.
Store: 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. 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. Thaw frozen rump roast in the refrigerator overnight before reheating.

Nutrition

Calories: 297kcalCarbohydrates: 21gProtein: 35gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 88mgSodium: 755mgPotassium: 1051mgFiber: 4gSugar: 4gVitamin A: 7846IUVitamin C: 20mgCalcium: 67mgIron: 4mg
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