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Two plates with sliced roast beef, baby carrots, potatoes, and onions, garnished with rosemary. A green cloth is in the background.

Crockpot Rump Roast Recipe

Mandy Applegate
This Slow Cooker Rump Roast recipe is the ultimate comfort dish for family dinners or cozy Sundays. It's packed with tender beef, flavorful vegetables, and a rich, savory broth. With minimal prep time, it's a fuss-free way to serve a hearty meal that everyone will love.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories 396 kcal

Ingredients
 
 

  • 2 ½ pounds rump roast
  • 1 ½ pounds yellow baby potatoes
  • 1 pound baby carrots
  • 3 cups beef broth
  • 1 onion
  • 1 sprig rosemary
  • 3-4 sprigs thyme
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste

Instructions
 

  • Place the rump roast in the slow cooker and season with salt and pepper.
    2 ½ pounds rump roast, 1 teaspoon salt, 1 teaspoon black pepper
  • Peel and quarter the onion.
    1 onion
  • Add all remaining ingredients in the slow cooker.
    1 ½ pounds yellow baby potatoes, 1 pound baby carrots, 3 cups beef broth, 1 sprig rosemary, 3-4 sprigs thyme
  • Cook on low for 7-8 hours or on high for 4-5 hours.
  • Once cooked, cut the beef and serve warm.

Notes

  • Searing for flavor: If you have a few extra minutes, sear the rump roast in a large skillet over medium-high heat before placing it in the slow cooker. This adds a deeper flavor to the dish.
  • Different cuts of beef: Chuck roast or sirloin tip roast work beautifully in this recipe.
  • Room temperature: Let the roast beef sit at room temperature for about 20 minutes before cooking for more even results.
  • Custom herbs: Swap rosemary and thyme for your favorite fresh herbs like parsley or sage.
  • Veggies: Add parsnips, celery, or even sweet potatoes for extra texture and flavor.
  • Gravy upgrade: Add a tablespoon of balsamic vinegar or worcestershire sauce for some depth and tang, or a splash of red wine for richness.
  • Thicker gravy: If you want thicker gravy, make a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water), stir it into the cooking liquid, and simmer until it thickens.

Storage and Reheating Instructions

  • Fridge: Store any cooled leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freeze: For longer storage, freeze the meat and veggies in individual portions with some of the cooking liquid to keep everything moist. Thaw overnight in the fridge before reheating.
  • Reheat: To reheat, warm gently in the microwave or a saucepan over low heat to avoid drying out the meat.

Nutrition

Calories: 396kcalCarbohydrates: 28gProtein: 46gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 117mgSodium: 1006mgPotassium: 1400mgFiber: 5gSugar: 5gVitamin A: 10454IUVitamin C: 26mgCalcium: 89mgIron: 6mg
Keyword slow cooker rump roast
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