Slow Cooker Rump Roast

Slow Cooker Rump Roast produces deliciously tender beef in a thick sauce with vegetables. Make it in the slow cooker, or see the instant pot and oven options below.

Slow Cooker Rump Roast

Slow Cooker Rump Roast

This tasty roast is ideal for evening dinners. Simply prepare the pot roast in the crock pot in the morning, and by the end of the day, you’ll have a melt-in-your-mouth beef meal. After browning the roast and combining all of the ingredients, the crock pot takes care of the rest, making this an ideal evening meal.

Making your roast using bottom round roast yields extremely luscious meat that is full of flavor. As the beef roast cooks in the crock pot, it will tenderize and absorb the flavors of the broth, onions, and spice that surround it.

Another advantage of this Pot Roast recipe is that it is cooked with carrots and potatoes, eliminating the need to prepare a large number of sides for a more full dinner. Although Soft Dinner Rolls usually go well with savory roast dishes like this one. So, if you have some additional time, you may prepare your own rolls or buy some at the shop.

How To Make Slow Cooker Rump Roast

  • Preparation: Preheat a big saucepan over high heat with vegetable oil in the base. Season the meat with kosher salt and black pepper.
  • Sear: Add the rump roast to the saucepan and brown on both sides. It should just take 3-4 minutes each side. When you’re finished searing, turn off the heat and transfer the steak to the slow cooker.
  • Slow Cooker: Chop the carrots, potatoes, and onion. Place the carrots, potatoes, and minced garlic in the crockpot. Combine the beef broth, red wine vinegar, Worcestershire sauce, and celery salt. Pour the broth mixture onto the meat and veggies. You may set the slow cooker to low for 8-9 hours or hot for 4-5 hours.
Slow Cooker Rump Roast


  • Cuts of meat: Instead of rump roast, try a crock pot roast recipe with chuck roast, brisket, or bone-in roast beef.
  • Cooking liquid: For a thicker cooking liquid, include cornstarch with the beef broth recipe. If you want a low-sodium cooking liquid, substitute the broth with low-sodium broth. You may alternatively cook the Crockpot Pot Roast in mushroom soup instead of gravy.
  • Seasonings: You may add a variety of seasonings to the bottom round roast, including Italian seasoning, bay leaf, parsley, thyme, and oregano. To sweeten the roast, put in a small amount of brown sugar.
Slow Cooker Rump Roast


  • Season the roast with salt and pepper.
  • Set your pressure cooker to sauté mode. Once hot, add vegetable oil to the pot’s base.
  • Sear the meat on each side for 3-4 minutes.
  • Combine the potatoes, carrots, onion, and garlic.
  • Pour the beef broth mixture on top of the roast recipe.
  • Seal the instant pot and set to high pressure for 20 minutes per pound.
  • When the cooking is complete, allow the pressure to naturally relax for 10-20 minutes before serving the fork-tender roast dinner.
Slow Cooker Rump Roast


  • Begin by wiping the rump roast dry with a paper towel, then seasoning it with salt and pepper.
  • Cover the meat and refrigerate overnight, or leave it at room temperature for an hour before cooking.
  • Pour vegetable or olive oil into the base of the dutch oven, then add the roast and braise on all sides.
  • Add the carrots, potatoes, onion, and garlic to the same pot. Pour the beef broth mixture on top.
  • Cover and cook at 325 degrees for 1 hour and 30 minutes.
  • Check that the internal temperature reaches 145 degrees.
  • Cover the one-pot roast with foil and let it rest for 10 minutes before slicing and serving.


  • Serve: After cooking, do not keep this meal at room temperature for more than 2 hours.
  • Store: Once the Crock Pot Roast has cooled to room temperature, refrigerate it for 3-4 days. To maintain freshness, store the roast, carrots, and potatoes in an airtight container.
  • Freeze: This is an excellent dish to store in the freezer for 2-3 months. Allow the frozen dish to defrost in the refrigerator before reheating. Once defrosted, reheat the dish in the Dutch oven.
Slow Cooker Rump Roast

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Recipe Card

Slow Cooker Rump Roast

Slow Cooker Rump Roast

Slow Cooker Rump Roast produces deliciously tender beef in a thick sauce with vegetables. Make it in the slow cooker, or see the instant pot and oven options below.
3 from 1 vote
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course dinner
Cuisine American
Servings 12


  • 3-4 pound beef rump roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons vegetable oil
  • 2 medium carrots peeled and cut into 2″ chunks
  • 3 Yukon potatoes peeled and cut into 2″ chunks
  • 1 yellow onion cut into 1″ chunks
  • 2 garlic cloves minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons celery salt


  • Season meat with 1 teaspoon kosher salt and 1/2 teaspoon coarsely ground black pepper.
  • Pour vegetable oil into a big saucepan over high heat.
  • Sear all sides until nicely browned, 3-4 minutes per side.
  • Turn off the heat and transfer the roast to a large slow cooker.
  • Combine the carrots, potatoes, onion, and garlic.
  • Combine the beef broth, Worcestershire sauce, red wine vinegar, and celery salt, then pour over the veggies.
  • Cook on low for 8 to 9 hours or on high for 4-5 hours.
Keyword Slow Cooker Rump Roast

3 thoughts on “Slow Cooker Rump Roast”

  1. 3 stars
    We made this exactly like it is written. We had a 3-1/2 lb rump roast and it was tasty and easy to make, but it says it serves 12 people. I believe it would serve 8 people, and 2 more potatoes and 4 more carrots would be need to be added. I would also suggest that after you shred the meat, you should empty the liquid into a pan and mix
    2 T. Of cornstarch with a cup of beef broth and add to the liquid and bring to boil and then turn the heat down until it thickens and makes a nice gravy. Then put the meat into the gravy and serve with the potatoes and carrots. I served this to 3 adults and have enough for another meal a beef sandwiches.

    • Hi Judy! thanks so much for your feedback! I’m glad you found the recipe tasty and easy to make. That’s a great point about the serving size for a 3-1/2 lb roast. I’ll definitely consider adjusting the serving suggestion in the recipe. The gravy idea sounds delicious, I’ll have to try that next time!


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