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Slow Cooker Rump Roast with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 133 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Rump Roast recipe delivers tender, flavorful beef cooked low and slow with hearty vegetables and a rich homemade gravy. Perfect for a comforting family meal, the roast is seared to lock in flavor before slow-cooking with carrots, baby potatoes, and aromatic herbs in savory beef stock. The result is melt-in-your-mouth meat paired with tender vegetables and a luscious gravy made from the cooking liquids, finished with fresh parsley for a pop of color.

Ingredients

Scale

Beef and Seasoning

  • 3 lb. rump roast (can use 3-4 lbs.)
  • 1 tsp. kosher salt
  • ½ tsp. black pepper

Vegetables and Aromatics

  • 1 large onion, sliced
  • ½ lb. baby carrots
  • 1 lb. baby yellow potatoes
  • 6 garlic cloves
  • 2 bay leaves

Herbs and Spices

  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary

Liquids and Fats

  • 2 Tbsp. olive oil
  • 5 cups beef stock (can use beef broth)
  • 3 Tbsp. butter

Thickening Agent

  • 3 Tbsp. all-purpose flour

Garnish

  • Fresh parsley, for garnish (optional)

Instructions

  1. Season and Sear the Roast: Season the rump roast evenly with kosher salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the roast, browning each side for about 3-4 minutes to develop a flavorful crust.
  2. Prepare Slow Cooker Base: Place sliced onions, baby carrots, baby yellow potatoes, garlic cloves, and bay leaves at the bottom of the slow cooker, creating a bed for the roast.
  3. Arrange and Add Seasonings: Place the seared rump roast on top of the vegetables in the slow cooker. Sprinkle dried thyme and rosemary evenly over the roast, then pour the beef stock around it.
  4. Cook the Roast Low and Slow: Cover and cook on low setting for 8 hours or on high for 4-6 hours until the roast becomes tender and easy to shred or slice.
  5. Remove and Rest: Once cooked, transfer the roast and vegetables to a serving platter and cover to keep warm while you prepare the gravy.
  6. Make the Gravy Roux: In a saucepan over medium heat, melt the butter. Stir in the flour continuously until there are no lumps, and cook for another minute to form a roux.
  7. Finish the Gravy: Strain 3 cups of the slow cooker cooking liquid into the saucepan with the roux. Whisk constantly as the mixture comes to a simmer and thickens. Season with salt and pepper to taste.
  8. Serve: Slice or shred the rump roast and serve alongside the cooked vegetables. Spoon the prepared gravy over the beef and vegetables, garnish with fresh parsley if desired, and enjoy your hearty meal.

Notes

  • For more flavor, sear the roast in a cast iron skillet for better crust formation.
  • You can substitute beef broth for beef stock if preferred.
  • Feel free to add other root vegetables like parsnips or turnips for variation.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave to maintain moisture.

Nutrition

  • Serving Size: 1 serving (approx. 1/6th of recipe)
  • Calories: 420
  • Sugar: 4 g
  • Sodium: 480 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 110 mg

Find it online: https://piesbypaula.com/slow-cooker-rump-roast-with-vegetables-recipe/