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A plate with slices of roast beef, baby potatoes, carrots, and onions, garnished with a sprig of rosemary.

Crock Pot Rump Roast Recipe

Author: Jessica Haggard
Rich, fall-apart beef rump roast slow cooked with vegetables in a deeply savory broth makes this the kind of hearty comfort food dinner that fills the whole house with the smell of something worth coming home to. A few minutes of prep and the slow cooker does the rest, making this easy pot roast recipe the most hands-off way to get a one-dish family dinner on the table.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Dishes
Cuisine American
Servings 8
Calories 297 kcal

Ingredients
 
 

  • 2.5 pounds rump roast
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1.5 pounds yellow baby potatoes
  • 1 pounds baby carrots
  • 1 medium onion quartered
  • 1 sprig rosemary
  • 4 sprigs thyme
  • 3 cups beef broth

Instructions
 

  • Put the beef in your slow cooker and season it with salt and pepper.
    A raw seasoned beef roast sits in the center of a black slow cooker, with onions and potatoes visible nearby outside the cooker.
  • Layer the rest of your ingredients around the beef. Arrange the potatoes, carrots, and onion on the sides.
    Uncooked pot roast with baby potatoes, carrots, onions, rosemary, and thyme arranged in a slow cooker.
  • Rest the herbs on top and pour the broth over everything.
    A raw beef roast, baby potatoes, rosemary, and thyme in a slow cooker with broth being poured from a measuring cup.
  • Cover the pot and let it cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours.
    A slow cooker filled with a cooked beef roast, baby potatoes, carrots, broth, and sprigs of rosemary.
  • When it's ready, just slice the beef and serve warm.
    A plate with slices of roast beef, baby potatoes, carrots, onion pieces, and a sprig of rosemary, garnished with fresh herbs.

Notes

Keep the lid on while cooking, since lifting it lets heat escape and adds to the cooking time. Start checking the roast around the 7-hour mark on LOW. It's ready when the meat easily pulls apart with a fork, regardless of what the clock says.
Serve: This is an all-in-one meal, but you can serve it with red wine, biscuits, or over mashed potatoes with gravy. For a larger group, add a small charcuterie board.
Store: Keep leftovers in an airtight container in the fridge for up to 5 days. To freeze, place the sliced meat in a freezer-safe container with some of the cooking liquid so it stays moist, and freeze for up to 3 months. 

Nutrition

Calories: 297kcalCarbohydrates: 21gProtein: 35gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 88mgSodium: 755mgPotassium: 1051mgFiber: 4gSugar: 4gVitamin A: 7846IUVitamin C: 20mgCalcium: 67mgIron: 4mg
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