Slow Cooker Rump Roast

A plate of sliced pot roast with baby potatoes, carrots, and onions, garnished with rosemary, sits on a marble countertop near a slow cooker and green kitchen towel.

This slow cooker rump roast cooks low and slow until the beef turns tender and full of flavor. With basic ingredients like beef and carrots, it is an easy dinner that fills the kitchen with comforting smells and requires very little hands on time.

Course Main Course, Main Dishes

Cuisine American, International

Keyword beef, beef broth, beef stock, broth, carrot, chuck roast, cook on low, crock pot, crockpot, cut of beef, gravy, pot roast, roast, rosemary, rump roast, sear, slow cook, slow cooker, thyme

Prep Time 5

Cook Time 8

Servings Portions

Calories 396kcal

Author Zuzana Paar

Equipment

1 Slow Cooker

Ingredients

2.5 Pounds Rump Roast
1 Pound Baby Carrots
1.5 Pounds Yellow Baby Potatoes
1 Piece Onion peeled and quartered
3 Cups Beef Broth
1 teaspoon Salt adjust to taste
1 teaspoon Black Pepper adjust to taste
1 Sprig Rosemary
3 Sprigs Thyme or 4 sprigs

US Customary - Metric

Instructions

Pat the rump roast dry with paper towels so the seasoning sticks well. Prep the carrots, potatoes, onions, herbs, and seasonings so everything is ready to go.
Set the rump roast flat in the bottom of the slow cooker. Season all sides evenly with salt and pepper to ensure balanced flavor.
Place the baby carrots, baby potatoes, and quartered onion around the roast. Spread them out evenly so they cook properly and absorb the meat juices.
Lay the rosemary and thyme on top of the roast. Slowly pour the beef broth over the meat and vegetables to infuse the dish with rich, savory flavor.
Cover and cook on low for 7–8 hours or high for 4–5 hours until the roast is fork-tender. Serve warm with the vegetables and spoon the broth over the top.

Notes

Sear the Roast First: Browning the rump cut of beef in a pan before placing it in the slow cooker adds a deep, savory flavor. This step isn't required, but it makes a big difference in taste.
Layer Your Vegetables: Place sturdy vegetables like carrots and potatoes at the bottom of the slow cooker. They’ll cook evenly and soak up all the meaty juices for extra flavor.
Use Low Heat for Best Results: Cooking on low for 8–10 hours gives the roast time to become tender and juicy. High heat can make it dry or tough, especially with leaner cuts of meat.
Don’t Lift the Lid Too Often: Every time you open the lid, heat escapes and slows the cooking process. Trust the slow cooker to do its job. Check only near the end of cooking time.

Nutrition