Why You’ll Love This Recipe
This Slow Cooker Rump Roast is the definition of comfort food. The combination of tender roast beef, caramelized vegetables, and homemade gravy makes it a one-pot meal that’s full of flavor. With just a little prep work and eight hours of slow cooking, you’ll have a delicious, melt-in-your-mouth meal that’s ready to serve when you are. The slow cooker does all the work, allowing the meat to cook to perfection and the flavors to meld beautifully.
Ingredients
- 3 lb. rump roast (can use 3-4 lbs.)
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 large onion, sliced
- 2 Tbsp. olive oil
- ½ lb. baby carrots
- 1 lb. baby yellow potatoes
- 6 garlic cloves
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 5 cups beef stock (can use beef broth)
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Roast: Season the rump roast with salt and pepper on all sides. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Add Vegetables: Place the sliced onion, baby carrots, baby potatoes, garlic, and bay leaves at the bottom of the slow cooker.
- Cook the Roast: Add the seared rump roast on top of the vegetables. Sprinkle the thyme and rosemary over the roast, then pour the beef stock around the roast.
- Slow Cook: Cover and cook on LOW for 8 hours or on HIGH for 4-6 hours, until the meat is tender.
- Make the Gravy: Once the roast is done, remove it and the vegetables from the slow cooker and transfer to a serving platter. Cover to keep warm.
In a saucepan, melt the butter over medium heat. Stir in the flour until smooth and cook for another minute. Strain 3 cups of the cooking liquid from the slow cooker into the saucepan and whisk to combine. Continue whisking until the mixture simmers and thickens. Adjust seasoning with salt and pepper to taste.
- Serve: Slice or shred the roast and serve with the vegetables. Top with the gravy and garnish with chopped fresh parsley or rosemary, if desired. Enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 8 hours (Low) or 4-6 hours (High)
- Total Time: 8 hours 15 minutes
(Note: Slow cooker times can vary based on model and size, so adjust as needed.)
Variations
- Add More Veggies: Feel free to add other vegetables such as parsnips, celery, or mushrooms for additional flavor.
- Herb Swap: If you prefer different herbs, try using oregano or sage instead of thyme and rosemary.
- Gravy Modifications: For a creamier gravy, consider adding a splash of heavy cream at the end.
Storage/Reheating
- Storage: Store leftover roast, vegetables, and gravy in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the roast and vegetables in the microwave or in a pot on the stove. For the gravy, heat it in a saucepan over low heat, stirring occasionally.
FAQs
1. Can I use a different cut of beef for this recipe?
Yes, you can use other cuts of beef like chuck roast or brisket, but keep in mind that cooking times may vary. Chuck roast is particularly well-suited for slow cooking.
2. Can I cook the roast on HIGH for 8 hours?
It’s best to cook on LOW for 8 hours to ensure the meat becomes tender. If you need to cook it on HIGH, the roast should be done in 4-6 hours.
3. Can I make this recipe ahead of time?
Yes, you can prepare the ingredients in the slow cooker insert the night before and refrigerate it. In the morning, simply cook it as directed.
4. Can I freeze leftovers?
Yes, the leftovers freeze well for up to 3 months. Store the roast, vegetables, and gravy separately in freezer-safe containers. Thaw and reheat before serving.
5. What can I serve with this roast?
This roast pairs wonderfully with mashed potatoes, a green salad, or steamed vegetables. You can also serve it with bread to soak up the delicious gravy.
6. How do I make this recipe spicier?
Add a few crushed red pepper flakes or a diced jalapeño to the slow cooker for a little heat. You can also try using spicy peppers in place of the baby carrots for extra spice.
7. Can I use vegetable broth instead of beef stock?
Yes, you can use vegetable broth for a lighter option, though it may change the flavor profile slightly.
8. Can I skip searing the roast?
Searing the roast helps develop rich flavors, but if you’re in a rush, you can skip this step. Just add the roast directly to the slow cooker, though the final result might not be as flavorful.
9. Can I make this recipe gluten-free?
Yes! Simply swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy.
Conclusion
This Slow Cooker Rump Roast is the perfect meal for busy days when you want something hearty and comforting with minimal effort. With tender beef, flavorful vegetables, and a rich homemade gravy, it’s a complete meal that your family will love. Make it for a cozy dinner or a special occasion, and enjoy the delicious results!
Slow Cooker Rump Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (Low) or 4-6 hours (High)
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Rump Roast is a hearty, comforting meal made with tender beef, seasoned vegetables, and homemade gravy. It’s a perfect one-pot dish for cozy dinners or family gatherings.
Ingredients
3 lb. rump roast (can use 3–4 lbs.)
1 tsp. kosher salt
½ tsp. black pepper
1 large onion, sliced
2 Tbsp. olive oil
½ lb. baby carrots
1 lb. baby yellow potatoes
6 garlic cloves
2 bay leaves
1 tsp. dried thyme
1 tsp. dried rosemary
5 cups beef stock (can use beef broth)
3 Tbsp. butter
3 Tbsp. all-purpose flour
Fresh parsley, for garnish (optional)
Instructions
- Prepare the Roast: Season the rump roast with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides for 3-4 minutes each.
- Add Vegetables: Place the sliced onion, baby carrots, baby potatoes, garlic, and bay leaves in the slow cooker.
- Cook the Roast: Add the seared rump roast on top of the vegetables. Sprinkle with thyme and rosemary, then pour the beef stock around the roast.
- Slow Cook: Cover and cook on LOW for 8 hours or on HIGH for 4-6 hours until the meat is tender.
- Make the Gravy: Once cooked, remove the roast and vegetables from the slow cooker. In a saucepan, melt butter, then stir in the flour. Gradually whisk in 3 cups of cooking liquid, simmering until thickened. Adjust seasoning with salt and pepper.
- Serve: Slice or shred the roast and serve with the vegetables, topped with gravy and optional fresh parsley or rosemary.
Notes
Add More Veggies: Feel free to add parsnips, celery, or mushrooms for added flavor.
Herb Swap: Try oregano or sage if you prefer different herbs.
Gravy Modifications: Add a splash of heavy cream for a creamier gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg
