Crockpot Slow Cooker Rump Roast
This Crockpot Slow Cooker Rump Roast is a comforting meal that doesn’t need a lot of work. It’s one of those easy dinner recipes where you put everything into the slow cooker in the morning, and you’ll have dinner ready in the evening. Great for busy moms or anyone who loves a hearty, satisfying dinner with minimal effort.
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This one-pot recipe is great for family dinners, leftovers, or even a cozy weekend meal. The meat comes out tender, and the veggies soak up all that tasty broth.
Serve these with my Air-Fried Zucchini Bites with Garlic and Parmesan alongside Cheesy Tortellini Skewers with Olives & Pepperoni.
How to Make Crockpot Slowcooker Rump Roast
Ingredients you’ll need for this recipe
Step by Step Guide
1. Put the rump roast right in your slow cooker. Sprinkle salt and pepper all over it.
2. Peel and quarter the onion, then add it.
3. Add the baby potatoes, carrots, beef broth, rosemary, and thyme on top.
4. Set your slow cooker to low and cook for 7-8 hours, or if you’re short on time, set it to high for 4-5 hours.
5. When it’s done, slice the beef and serve it warm with the veggies and broth.
Serve and Enjoy!
Important Recipe Notes
- No need to sear the roast beforehand — this recipe keeps it simple and still delivers great flavor straight from the slow cooker.
- For the most tender meat, use the low and slow method (7–8 hours on low). Cooking on high works too, but low gives the best texture.
- If your rump roast is larger or smaller than 2.5 lbs, you may need to adjust the cooking time slightly.
- You can change yellow potatoes to red potatoes or russets, just cut them into chunks so they cook evenly.
- Remove rosemary and thyme sprigs before serving — they’re there to infuse flavor but not meant to be eaten.
- Leftovers store well in the fridge for up to 3 days and taste even better the next day!
Crockpot Slowcooker Rump Roast
Ingredients
- 2.5 lbs rump roast
- 1.5 lbs yellow baby potatoes
- 1 lb baby carrots
- 3 cups beef broth
- 1 onion
- 1 sprig rosemary
- 3-4 sprigs thyme
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
Instructions
- Put the rump roast right in your slow cooker. Sprinkle salt and pepper all over it.
- Peel and quarter the onion, then add it.
- Add the baby potatoes, carrots, beef broth, rosemary, and thyme on top.
- Set your slow cooker to low and cook for 7-8 hours, or if you’re short on time, set it to high for 4-5 hours.
- When it’s done, slice the beef and serve it warm with the veggies and broth.
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