Slow Cooker Beef Rump Roast
This Slow Cooker Rump Roast is pure comfort food with zero fuss. The beef turns out super tender, and the veggies soak up all that flavorful broth. It’s the kind of easy, hearty dinner that makes you feel like a rockstar—even if you barely touched the stove.
Servings 6
Equipment
Ingredients
- 2.5 Pounds Rump Roast
- 1.5 Pounds Yellow Baby Potatoes
- 1 Pound Baby Carrots
- 3 Cups Beef Broth
- 1 Onion peeled and quartered
- 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.
- Season with salt and pepper.
- Peel and quarter the onion. Place in the slow cooker.
- Add the yellow baby potatoes, baby carrots, beef broth, rosemary, and thyme.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- After cooking, cut the beef and serve warm.
Notes
Trim excess fat: Rump roast can have a thick fat cap. Trimming it down helps prevent greasy broth.
Pat it dry: Blot the roast with paper towels before seasoning—it helps the salt and pepper stick and improves browning if you choose to sear it.
Cut veggies evenly: Uniform pieces help everything cook at the same rate. Keep potatoes and carrots on the chunkier side so they don’t turn mushy.
Layer wisely: Placing heartier veggies around the meat (instead of directly under it) can help keep them from overcooking.
Let it rest: After cooking, let the roast rest for 10 minutes before slicing to keep the juices in.
Taste before serving: Always give the broth a quick taste and adjust seasoning if needed—especially salt.