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
