Tender Slow Cooker Rump Roast
If you’re looking for a cozy, comforting meal that practically cooks itself, a tender slow cooker rump roast is exactly what you need. This classic dish combines savory flavors and melt-in-your-mouth texture, perfect for any night when you want something hearty with minimal work on your part. This easy-to-make-ahead affordable family favorite is perfect to serve in the cooler weather. It’s perfect to add to the Crockpot in the morning and slow cook through your busy day and come home to after the kids’ extracurriculars.
What is a Rump Roast?
A rump roast is a specific cut of beef that makes for a perfect roast when cooked low and slow.
It comes from the cow’s hindquarters, specifically the top part of the back end (near the hip). It’s a lean cut with relatively little fat and marbling, which means it can be a bit tougher if not cooked properly. However, with low, slow cooking methods—like roasting or using a slow cooker—the meat breaks down to become tender and flavorful.
Rump roast is pretty often affordable which makes it a popular choice for family meals. Its rich flavor makes it perfect for pot roasts, stews, and other hearty dishes that benefit from long cooking times and seasoning.
What is a pot roast?
With this recipe, we are turning a rump roast (the cut of meat) into a pot roast… which refers to the method of cooking.
This recipe is perfect of course with a beef rump roast but really you can sub that out for a different beef roast cut or even a pork roast depending on what is on sale that week. It turns out equally delicious with different roasts.
Let’s dive into the super simple step-by-step directions for a perfect one pot make-ahead meal: tender slow cooker rump roast.
How to Make Tender Slow Cooker Rump Roast
Ingredients:
- 2.5 lbs rump roast
- 1.5 lbs yellow baby potatoes
- 1 lbs 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:
This recipe couldn’t be easier! It is perfect for chilly winter days, makes a whole meal, and takes mere minutes to prep. First place the rump roast in the slow cooker and season with salt and pepper.
Place all the baby carrots around the roast. (You can also use regular carrots sliced in half and then quartered.) Peel and quarter the onion. Use your fingers to break up the onion layers and sprinkle around the roast.
Scrub the baby potatoes and place atop everything else. They absorb the flavor and juices they are cooker in very easily so it’s best to place them on top so they don’t get too saturated and mushy.
Add all remaining ingredients in the slow cooker over and around the meat.
Cook on low for 7-8 hours or on high for 4-5 hours. Once cooked, cut the beef and serve warm.
Ingredients
- 2.5 lbs rump roast
- 1.5 lbs yellow baby potatoes
- 1 lbs 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
- Place the rump roast in the slow cooker and season with salt and pepper.
- Place the baby carrots around the meat.
- Peel and quarter the onion. Use your fingers to break apart the layers around the meat.
- Scrub the potatoes and place on top.
- Add all remaining ingredients into the slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Once cooked, cut the beef and serve warm. It couldn’t be easier!
