Crockpot Slow Cooker Rump Roast
This Crockpot Slow Cooker Rump Roast is a hearty, comforting one-pot meal featuring tender beef, baby potatoes, carrots, and aromatic herbs slowly simmered in rich beef broth. It’s perfect for busy days when you want a flavorful dinner with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2.5 lbs rump roast
- 1.5 lbs yellow baby potatoes
- 1 lb baby carrots
- 3 cups beef broth
- 1 onion, peeled and quartered
- 1 sprig rosemary
- 3–4 sprigs thyme
- 1 tsp salt, or to taste
- 1 tsp black pepper, or to taste
Instructions
- Place the rump roast directly into the bottom of the slow cooker and season with salt and pepper.
- Peel and quarter the onion, then add it to the slow cooker.
- Add the baby potatoes and baby carrots around the roast.
- Pour in the beef broth, then top with the rosemary and thyme sprigs.
- Cook on LOW for 8 hours or on HIGH for 5 hours until the beef is tender and easily shredded.
- Remove and discard the herb sprigs before serving.
- Slice or shred the roast and serve warm with the cooked vegetables and broth.
Notes
- No need to sear the roast before adding to the crockpot.
- Use red or russet potatoes as substitutes; cut them into chunks for even cooking.
- Cooking on LOW yields the most tender texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
Find it online: https://www.recipebyelena.com/crockpot-slow-cooker-rump-roast/