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Making Slow Cooker Rump Roast with vegetables for a Sunday dinner is so satisfying! The roast is tender and flavorful and I give directions for a homemade gravy!
My other favorite recipes that are doused in gravy are Jack Daniels Pot Roast, Slow Cooker Chicken and Gravy, and Slow Cooker Pork Roast and Gravy.
Table of Contents
A rump roast is a lean and flavorful cut of beef sourced from the cow’s hindquarters, commonly referred to as a bottom round roast. This particular cut is ideal for slow cooking, where it can be cooked until tender enough to shred or just enough to be sliced.
When prepared in a crockpot, this rump roast yields an abundance of rich juices, perfect for making a homemade gravy—a step you definitely don’t want to skip! The gravy complements the sliced roast beautifully, especially when served with potatoes and carrots.
Recipe Ingredients
- Rump Roast – You will need a 3-4 pound beef rump roast (often labeled bottom round roast). Olive oil is used to brown the roast. We also use a bottom round roast in our hot roast beef sandwiches recipe.
- Vegetables – Baby Potatoes, Baby Carrots and Onions are classic roast vegetables that make a complete meal.
- Seasonings – Rosemary, thyme, bay leaves, salt, pepper and fresh garlic.
- Beef Stock – This helps keep the rump roast moist and will be the base of the gravy. You can use beef broth.
- Gravy fixings – After the roast is finished cooking, a homemade gravy is made with butter and flour roux. Salt and pepper are added to taste.
- Season the rump roast with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Sear the rump roast on all sides until it’s browned, about 3-4 minutes per side.
- Add the vegetables and bay leaves to the crock pot.
- Add the browned roast on top. Add the thyme and rosemary. Pour over the beef stock.
- Cover and cook on low for 8 hours or on high for 4-6 hours, until the meat is tender.
- Into a sauce pan, melt the butter over medium heat. Stir in the flour until there are no lumps. Cook the butter mixture for another minute.
- Strain 3 cups of the cooking liquid into the saucepan with the butter mixture and whisk to combine. Continue whisking until the liquid begins to simmer and thickens. Adjust and season with salt and pepper to taste.
- Slice or shred the rump roast and serve with the vegetables, topped with the gravy. If desired, garnish with chopped fresh rosemary. Enjoy!
Variations
- Any variety of potatoes can be added, but if they are larger, you will want to halve or quarter them.
- Other vegetables that can be used are mushrooms, parsnips, celery, green beans, and even sweet potatoes.
- To flavor the roast and gravy even further, add a cup of red wine.
- Instead of adding potatoes, you can serve the roast and other vegetables over steamed white rice or homemade mashed potatoes.
More Slow Cooker Pot Roast Recipes:
- Slow Cooker Pot Roast
- Slow Cooker Eye of Round Roast
- Slow Cooker Coca Cola Pot Roast
- Slow Cooker Flank Steak
- Slow Cooker Amish Pot Roast
Slow Cooker Rump Roast
This tender rump roast is a complete meal with vegetables and a homemade gravy.
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
- 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 rump roast on all sides until it’s browned, about 3-4 minutes per side.
- Place the sliced onion, baby carrots, baby potatoes, garlic, and bay leaves at the bottom of the slow cooker. Add the seared rump roast on top of the vegetales. Sprinkle the thyme and rosemary over the roast. Pour the beef stock around the roast.
- Cover and cook on low for 8 hours or on high for 4-6 hours, until the meat is tender.
- Once the roast is done, remove the roast and vegetables from the slow cooker and transfer them to a serving platter. Cover to keep warm.
- Into a sauce pan, melt the butter over medium heat. Stir in the flour until there are no lumps. Cook the butter mixture for another minute.
- Strain 3 cups of the cooking liquid into the saucepan with the butter mixture and whisk to combine. Continue whisking until the liquid begins to simmer and thickens. Adjust and season with salt and pepper to taste.
- Slice or shred the rump roast and serve with the vegetables, topped with the gravy. Garnish with chopped fresh rosemary if desired. Enjoy!
Sarah’s Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers in a covered baking dish in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. Alternatively, reheat in the microwave until heated through.
- Feel free to add other vegetables such as celery, parsnips, or mushrooms.
- If the gravy is too thin, continue simmering until it reaches the desired consistency.
- If it’s too thick, add more cooking liquid a little at a time until the desired consistency is achieved.
- Allowing the meat to rest for a few minutes after removing it from the slow cooker helps to retain its juices and makes it easier to slice or shred.
Nutrition
Calories: 533kcal | Carbohydrates: 25g | Protein: 57g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 991mg | Potassium: 1600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5399IU | Vitamin C: 18mg | Calcium: 97mg | Iron: 7mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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My mother used this cut of meat almost every time she cooked a roast beef. It is easy to slice and plates well, as being tender and delicious when really slow cooked. The gravy is the magnificent finishing touch, but I always make mashed potatoes to go with it. A little more work than putting little potatoes in with the meat to roast, but so worth it. Thank you for reminding me to get this cut of meat instead of my usual chuck roast.