Print

Slow Cooker Rump Roast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender, comforting slow cooker rump roast with hearty potatoes, carrots, onions, and a rich savory gravy. Gentle cooking turns this simple beef roast into an easy family-style dinner.

Ingredients

  • 3 to 4 lb rump roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 4 medium carrots, cut into large pieces
  • 1 ½ lbs baby potatoes or chopped potatoes
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Pat the rump roast dry with paper towels. Season all sides with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 2 to 3 minutes per side, until a browned crust develops.
  3. Place the sliced onion, garlic, carrots, and potatoes in the bottom of the slow cooker.
  4. Set the seared rump roast on top of the vegetables.
  5. Combine the beef broth, Worcestershire sauce, and tomato paste in a small bowl. Pour the mixture around the roast.
  6. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the roast is fork-tender.
  7. Transfer the roast to a cutting board and let it rest for about 10 minutes before slicing or shredding.
  8. For a thicker gravy, whisk the cornstarch and cold water until smooth. Stir the slurry into the cooking liquid, cover, and cook on HIGH for 10 to 15 minutes, until thickened.
  9. Serve the rump roast with the carrots and potatoes, spooning the warm gravy over the beef and vegetables.

Notes

  • Cooking on LOW is recommended for the most tender results.
  • Searing is optional but adds deeper flavor to the roast and gravy.
  • Add sliced cremini or button mushrooms with the onions for a mushroom variation.
  • For a richer gravy, replace a portion of the beef broth with red wine.
  • The carrots and potatoes can be omitted for a meat-focused version served with mashed potatoes, rice, noodles, or roasted vegetables.
  • Fresh rosemary and thyme can replace the dried herbs; remove woody stems before serving.
  • Add crushed red pepper flakes or sliced pepperoncini for a little heat.
  • Store leftovers with some gravy or cooking liquid in an airtight container in the refrigerator for 3 to 4 days.
  • Cooked beef and gravy can be frozen in freezer-safe containers for up to 3 months.
  • Thaw the rump roast completely in the refrigerator before slow cooking.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-rump-roast-recipe/