If you don’t have time to make a classic rump roast recipe in the oven, this slow cooker rump roast recipe is perfect!
Slow Cooker Rump Roast
When you’ve got a busy day, but have a few minutes in the morning to get dinner started… This Slow Cooker Rump Roast Recipe is the perfect dinner solution! Here are instructions for cooking your rump roast recipe in a slow cooker:
Rump roast is a tough piece of meat but it transforms to fall apart tender by slow cooking! Hours of slow and low cooking in this slow cooker recipe tenderizes the rump roast beef, turning it into a juicy, flavorful main dish your whole family will love!
Make this easy slow cooker pot roast into a complete meal for the entire family by adding simple ingredients like potatoes and carrots!
Crock Pot Rump Roast Recipe
- 4-5 pound boneless beef rump roast.
- 2 tablespoons Avocado Oil for searing.
- 1 tablespoon Salt.
- One tablespoon ground Black Pepper.
- 1 cup beef broth, chicken broth or water.
- One tablespoon Worcestershire sauce.
- 2 teaspoons garlic powder or 2 crushed garlic cloves (or both).
- 2 teaspoons onion powder.
- 1 peeled and chopped bulb of fresh garlic.
- 1 chopped and (optional) caramelized onion.
- * Optional – 4 large potatoes cubed, or 4 cups of baby potatoes.
- Optional – 3 carrots chopped into 2 inch sections
- * Optional – 1 tablespoon of fresh herbs like thyme and rosemary, minced.
How to Make Slow Cooker Rump Roast
Season the Roast
Season your roast generously with salt, black pepper, garlic powder, and onion powder.
Searing the Rump Roast (optional, but recommended)
If you have time and want to add extra flavor to your roast, sear it in a hot skillet before placing it in the slow cooker! This adds color and so much flavor! To do this, heat a large skillet or pan over high heat.
Add a couple of tablespoons of avocado oil or olive oil to the skillet.
Sear the rump roast on all sides until it develops a nice brown crust, which should take about 3-4 minutes per side. You can also add the chopped onion to the skillet to caramelize it during the searing process.
Prepare the Slow Cooker
Place the seared or unseared rump roast in your slow cooker.
Add Aromatics and Liquid
Pour in 1 cup of beef broth or water.
Add one tablespoon of Worcestershire sauce.
Sprinkle the fresh herbs and chopped garlic over the top of the roast.
Add the caramelized onion to the slow cooker for added flavor.
*Optional – add cubed potatoes and chopped carrot sections on the sides of the roast to make an easy complete meal!
Cooking Time
Set your slow cooker to the desired cooking time and temperature. For a low and slow cooking method, set it to “Low Setting” and let it cook for 8-10 hours. For a faster cook, you can set it to “medium-high heat” and cook for 4-5 hours.
Check for Doneness
For a slow cooker rump roast to become tender and start to fall apart when you cut it, you’ll want to reach an internal temperature of around 190-205°F (88-96°C). This is the typical temperature range at which the connective tissues and collagen in the meat break down and become gelatinous, resulting in a tender and easily shredded or pulled texture.
Resting
Once the roast reaches your desired internal temperature, remove it from the slow cooker and let it rest on a cutting board for 15-20 minutes. Cover it with aluminum foil to keep it warm and allow the juices to redistribute.
Slicing
After resting, use a sharp carving knife to slice the rump roast against the grain into thin slices for serving.
Serve
Serve your slow-cooked rump roast with your favorite side dishes and enjoy!
Cooking your rump roast in a slow cooker will result in a tender and flavorful roast that’s perfect for a hassle-free meal.
Make Gravy
You can make a delicious gravy to serve over potatoes with the liquids left in your pot after cooking! Just simmer the cooking liquid with a tablespoon of cornstarch slurry. Whisk till thick and smooth, and season to taste! I walk you through the step by step instructions to make homemade gravy here.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to 5 days. Leftover rump roast makes excellent beef stew, or beef sandwiches for the next day!
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Slow Cooker Rump Roast Recipe
Ingredients
- 4 pound boneless beef rump roast.
- 2 tablespoons Olive oil.
- 2 tablespoons Avocado Oil for searing.
- 1 tablespoon Salt.
- One tablespoon ground Black Pepper.
- 1 cup beef broth chicken broth or water.
- One tablespoon Worcestershire sauce.
- 2 teaspoons garlic powder or 2 crushed garlic cloves.
- 2 teaspoons onion powder.
- 1 peeled and chopped bulb of fresh garlic.
- 1 chopped and caramelized onion.
- * Optional – 4 large potatoes cubed or 4 cups of baby potatoes.
- Optional – 3 carrots chopped into 2 inch sections
- * Optional – 1 tablespoon of fresh herbs like thyme and rosemary minced.
Instructions
- Season your roast generously with salt, black pepper, garlic powder, and onion powder.
- heat a large skillet or pan over high heat.
- Add a couple of tablespoons of avocado oil or olive oil to the skillet.
- Sear the rump roast on all sides until it develops a nice brown crust, which should take about 3-4 minutes per side.
- Place the seared or unseared rump roast in your slow cooker.
- Pour in 1 cup of beef broth or water. Add one tablespoon of Worcestershire sauce. Sprinkle the fresh herbs and chopped garlic over the top of the roast. *Optional – add cubed potatoes and chopped carrot sections on the sides of the roast to make an easy complete meal!
- Set your slow cooker to the desired cooking time and temperature. For a low and slow cooking method, set it to "Low Setting" and let it cook for 8-10 hours. For a faster cook, you can set it to "medium-high heat" and cook for 4-5 hours.
- Remove roast from pan, let rest for 15-20 minutes.
- Slice / shred rump roast.
- *Optional, make homemade gravy with cooking liquid left in your pot.
- Serve and enjoy!
Notes
Nutrition
Roast Beef Recipes
Oven Roasted Rump
5 comments
Shelah
I did make this and was SO impressed with how moist and tender it turned out! Best recipe ever!
Juliea
love this dinner and so does my family!
Melissa
My rump roast is a little over 2 pounds. Do I need to adjust the ingredient measurements accordingly?
Juliea Huffaker
Hi Mellissa! Yes you should cut the other ingredients in half… Otherwise it will be too much seasoning. You also need to watch your thermometer to get the right doneness… It will cook much faster because it’s half the size. Hope this helps!
juliea
i make these all the time! they’re so good!