Slow Cooker Rump Roast

A plate of sliced pot roast with baby potatoes, carrots, and onions, garnished with rosemary, sits on a marble countertop near a slow cooker and green kitchen towel.

Looking for a hearty dinner that practically cooks itself? This Slow Cooker Rump Roast is tender, flavorful, and made with just a few basic ingredients. Just toss everything in the slow cooker like beef and carrots, let it simmer low and slow. The result? A melt-in-your-mouth beef pot roast that makes your kitchen smell amazing and your dinner table extra cozy.

Course Main Course, Main Dishes

Cuisine American, International

Keyword beef, beef broth, beef stock, broth, carrot, chuck roast, cook on low, crock pot, crockpot, cut of beef, gravy, pot roast, roast, rosemary, rump roast, sear, slow cook, slow cooker, thyme

Prep Time 5

Cook Time 8

Servings Portions

Calories 396kcal

Author Zuzana Paar

Equipment

1 Slow Cooker

Ingredients

2.5 Pounds Rump Roast
1 Pound Baby Carrots
1.5 Pounds Yellow Baby Potatoes
1 Piece Onion peeled and quartered
3 Cups Beef Broth
1 teaspoon Salt adjust to taste
1 teaspoon Black Pepper adjust to taste
1 Sprig Rosemary
3 Sprigs Thyme or 4 sprigs

US Customary - Metric

Instructions

Start by patting the rump roast dry with paper towels to help the seasoning stick better. Prepare other ingredients like baby carrots, baby potatoes, onions, seasoning and herbs. This simple step makes your cooking process easier.
Place the rump roast directly into the bottom of your slow cooker. Make sure it sits flat so it cooks evenly. Sprinkle the meat evenly with salt and pepper on all sides.
Add the baby carrots, yellow baby potatoes, and quartered onion around the roast. Try to distribute the vegetables evenly so they cook at the same rate. Nestling them beside the meat helps them soak up the rich juices.
Add the rosemary sprig and a few sprigs of thyme right on top. Pour the beef broth gently over the meat and vegetables. These herbs will infuse the whole dish with cozy, savory depth while it simmers.
Cover the slow cooker with the lid and cook on low for 7–8 hours or high for 4–5 hours. The roast is ready when it’s fork-tender and easy to shred or slice. Serve warm with the vegetables and a generous spoonful of the flavorful broth.

Notes

Sear the Roast First: Browning the rump cut of beef in a pan before placing it in the slow cooker adds a deep, savory flavor. This step isn't required, but it makes a big difference in taste.
Layer Your Vegetables: Place sturdy vegetables like carrots and potatoes at the bottom of the slow cooker. They’ll cook evenly and soak up all the meaty juices for extra flavor.
Use Low Heat for Best Results: Cooking on low for 8–10 hours gives the roast time to become tender and juicy. High heat can make it dry or tough, especially with leaner cuts of meat.
Don’t Lift the Lid Too Often: Every time you open the lid, heat escapes and slows the cooking process. Trust the slow cooker to do its job. Check only near the end of cooking time.

Nutrition