Crock Pot Beef Rump Roast

5 from 10 votes

Tender and juicy, this Crock Pot Beef Rump Roast is so easy to make and results in a comforting and filling meal the whole family will adore!

Prep Time10

Cook Time6

Total Time6 10

Servings:

Author: Kristin King

Place the rump roast in the slow cooker and season with salt and pepper.
2 ½ pounds rump roast, 1 teaspoon salt, 1 teaspoon black pepper
Peel and quarter the onion.
1 onion
Place the carrots around the roast, then add the onion and potatoes.
16 ounces baby carrots, 1 ½ pounds baby potatoes
Place the herb springs on top and then pour the broth into the crock.
1 sprig rosemary, 3 sprigs thyme, 3 cups beef broth
Cook on low heat for 6-7 hours or on high heat for 4-5 hours.
Remove the roast from the slow cooker and let it rest for about 10-15 minutes before slicing to allow the juices to redistribute.

When selecting your rump roast, look for one with some marbling as this will add flavor and tenderness to the meat.
If desired, you can use additional seasonings on the rump roast such as garlic powder. You can also sear the roast in a hot pan with a little oil before placing in the slow cooker to add extra flavor and color.
Add a splash of red wine or Worcestershire sauce for extra depth of flavor.
About halfway through the cooking time, start checking the roast with a meat thermometer. It should reach an internal temperature of 145°F (63°C) for medium-rare or around 160°F (71°C) for medium doneness.
Slice the roast against the grain for maximum tenderness. Arrange the sliced meat and vegetables on a serving platter, spooning some of the cooking juices over the top for added flavor.
Garnish the dish with fresh chopped herbs like parsley or thyme for a pop of color and freshness.
Serve with a side of warm, crusty bread, a steamed veggie, or a green salad for a complete and satisfying meal.