Rump Roast in the Crock Pot

Pulled meat in a white crock pot with carrots and potatoes.

4.25 from 8 votes

Slow cooking rump roast makes tender and juicy beef that's full of flavor. This hearty and satisfying dinner is one the entire family will love.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Keyword: rump roast in the crock pot, rump roast recipe, slow cooker rump roast

Servings:

Calories: 436kcal

Equipment

Skillet
Crock pot or Slow cooker
Cutting board
Sharp knife

Ingredients

1 Tablespoon olive oil
1- 4 pound roast rump roast is preferred
Salt and pepper for seasoning
1 pound potatoes or 3 medium
5 large carrots
1 large yellow onion diced
4 cloves garlic pressed
1 cup beef broth low sodium is preferred
2 Tablespoons balsamic vinegar
1 Tablespoon worcestershire sauce
1 Tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon rosemary
¼ teaspoon thyme
Optional garnish: fresh parsley

Instructions

Place the olive oil in a large skillet. Pat the roast with a paper towel to remove any moisture. Season the roast on all sides with salt and pepper. Then sear the top, bottom and sides of the roast (use medium-high heat). This will take just a few minutes per side. Move the roast into your slow cooker.
The potatoes should be cut into uniform cubes about 1 inch big. (Baby potatoes may be cut in half.) Then add them to the slow cooker, around the meat.
The carrots should be cut in half lengthwise, then into 2 inch segments. Add them to the slow cooker, along with the diced onions and garlic. All of this should also be placed around the meat.
In a separate bowl, whisk together the beef broth, balsamic vinegar, worcestershire sauce, brown sugar, salt, pepper, rosemary, and thyme. Pour this mixture on top of the roast.
Put the lid on and set the crock pot to cook on high temperature for 1 hour, then turn it to low heat for the remaining 7 hours. It is best not to lift the lid until the cooking time is finished because this will release too much heat from the pot and may increase the amount of time needed to cook fully. If you are able to have a longer cooking time, you may just start with the power on the low setting and cook this way for 10 hours. (I have also tried this on high for 5.5 hours and the rump was still very tender).
When it is finished cooking, remove the roast beef to a cutting board and cover it with aluminum foil. Let it rest for about 15 minutes before slicing or pulling the meat against the grain. Use a slotted spoon to remove the vegetables from the crock pot and add them to the serving tray.
You may remove the cooking liquid from the crock pot and serve it on the side or use it to make gravy.

Nutrition