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–+ servings
overhead of sliced slow cooker rump roast on a platter with potatoes and carrots.
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5 from 2 votes

Slow Cooker Rump Roast

This tender rump roast is a complete meal with vegetables and a homemade gravy.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Sarah Olson

Equipment

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)
US Customary - Metric

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!

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

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