Slow Cooker Rump Roast makes wonderfully tender meat in a rich gravy with veggies. Includes Instant pot and oven cooking methods too!
Slow Cooker Recipes are a great way to enjoy classic meals easily on weeknights. Try other delicious slow cooker dinners like my Ultimate Pot Roast, Beef Brisket, and Leg of Lamb recipes.
Table of contents
Sabrina’s Slow Cooker Rump Roast Recipe
This delicious roast is perfect for weeknight or weekend dinner, but it can also be a new family favorite for holidays! Just prep the pot roast in the crock pot in the morning, and at the end of the day you’ll have a melt-in-your-mouth beef dinner. After you brown the roast and combine all the ingredients, the crock pot does the rest of the work making this the perfect foolproof meal.
Making your roast with bottom round roast results in extra succulent beef that’s full of flavor. As the meat cooks in the crock pot it will tenderize and absorb the flavors of the cooking liquid, onions, and seasoning surrounding it.
How To Make
Time needed: 4 hours and 15 minutes.
- Prep time:
Start by setting a large pot to high heat with vegetable oil in the base. Season your beef with kosher salt, and black pepper.
- Sear roast:
Add the rump roast to the pot and brown the meat on both sides. It should only take 3-4 minutes on each side. Once you’re done searing turn off the stovetop and move the meat to the slow cooker.
- Slow Cook:
Chop the carrots, potatoes, and onion. Put the carrots, potatoes, and minced garlic in the crockpot. Mix together the beef broth, red wine vinegar, Worcestershire sauce, and celery salt. Pour the broth mixture over the meat and vegetables. You can set the slow cooker to low and cook for 8-9 hours or high and cook for 4-5 hours.
Recipe Card
Ingredients
- 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-inch chunks
- 3 Yukon potatoes , peeled and cut into 2-inch chunks
- 1 yellow onion , cut into 1-inch chunks
- 2 garlic cloves , minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon red wine vinegar
- 2 teaspoons celery salt
Instructions
- Season beef with 1 teaspoon kosher salt and ½ teaspoon coarse ground black pepper.
- Add vegetable oil to a large pot on high heat.
- Sear on all sides until well browned, about 3-4 minutes on each side.
- Turn off the heat and move roast to a large slow cooker.
- Add in the carrots, potatoes, onion, and garlic.
- Mix the beef broth, Worcestershire sauce, red wine vinegar, and celery salt then pour it over the vegetables.
- Cook on low for 8-9 hours or on high for 4-5 hours.
Nutrition
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What to Serve with Your Roast
The other great thing about this Pot Roast recipe is that it’s cooked with carrots and potatoes, so you don’t have to worry about making a lot of sides for a more filling dish. Although Soft Dinner Rolls always taste great with savory roasts like this one. If you have some extra time you can make homemade rolls or just pick some up at the store.
Alternative Cooking Techniques
Instant Pot Rump Roast
- Season the roast with salt and pepper.
- Turn your pressure cooker to sauté mode. Once it’s heated add vegetable oil to the base of the pot.
- Sear the meat on both sides for 3-4 minutes each.
- Add in the potatoes, carrots, onion, and garlic.
- Pour the beef broth mixture over the top of the roast recipe.
- Seal the instant pot and cook on high pressure for 20 minutes per pound.
- When the cooking is done allow the pressure to release for 10-20 minutes naturally then serve the fork-tender roast dinner.
Oven-Baked Rump Roast
- Start by patting your rump roast dry with a paper towel, then season it with salt and pepper.
- Cover the meat and keep it in the fridge overnight or let it sit at room temperature for an hour before cooking.
- Put vegetable or olive oil in the base of your dutch oven, then add in the roast and braise on both sides.
- Add in the carrots, potatoes, onion, and garlic to the pot. Pour the beef broth mixture over the top.
- Cover and cook at 325 degrees for 1 hour and 30 minutes.
- Check that the internal temperature has reached 145 degrees.
- Cover the one-pot roast with foil and let sit for 10 minutes before slicing and serving.
How To Store
- Serve: After cooking this recipe don’t leave it at room temperature for more than 2 hours.
- Store: Once the Crock Pot Roast has cooled to room temperature you can store it in the fridge for 3-4 days. Put the roast, carrots, and potatoes in an airtight to keep it fresh.
- Freeze: This is also a great recipe to keep in the freezer for 2-3 months. To reheat the meal after freezing, let it thaw in the fridge. Once it’s defrosted reheat it in the Dutch oven.
Variations
- Cuts of meat: Instead of using rump roast you can make a crock pot roast using chuck roast, brisket, or bone-in roast beef.
- Cooking liquid: For a thicker cooking liquid try mixing in cornstarch with the beef broth recipe. If you want a low-sodium cooking liquid replace the broth with low-sodium broth. You can also cook the roast in mushroom soup in place of the gravy mixture.
- Seasonings: There are plenty of different seasonings you can add to the bottom round roast like Italian seasoning, bay leaf, parsley, thyme, and oregano. You can also mix in a little brown sugar to add some caramelized sweetness
Related Recipes
More Amazing Slow Braised Roasts
The following photos were used in prior versions of this post:
I would like to try this recipe but my rump roast is only 1 lb. How long should I cook it in my crockpot?
To adjust your recipe move the Yield bar to Qty: 3 servings
The cook time on this recipe widget doesn’t change to a shorter time. We are trying to find a “fix”.
General rule of thumb is 3 – 4 hours on high per pound but be sure to check meat at 2 hours to see if roast is at 165 degrees inner temperature at thickest part of roast just to be safe.
The Instantpot version came out tender, but lacking flavor. I added a bay leaf, rosemary, thyme and red wine and that helped a lot.
I have a 1.5 lb roast about how long should I cook?
Thank you for our delicious dinner last night!!! I had everything here and threw it all in the slow cooker. I doubled the carrots, potatoes and added some Butternut Squash. Absolutely perfect dinner! Thank you so much!
I don ‘t have a slow cooker and wondered if I cooked it at 200 in a cast iron dutch oven with a lid if that would work as well. Thank you.
Sorry, I didn’t read to the end of the post so no need to reply. You did give oven directions.
Best Roast ever, yum
The vinegar made this have a weird bitter taste and after taste…sooo not good. I also had to take my potatoes and carrots out and do some additional cooking on the stove since they were still hard when the roast was done cooking. Cook time for a 4lb roast in the crockpot on low was perfect at 4-5 hours. Definitely switch up the seasoning on this recipe!!!
Sorry for this, I re-worked the recipe with less vinegar and had 5 readers recipe test too. If you are open to trying it again, it should be much improved.
Can you use a chuck roast for this recipe?
The rump roast is leaner than a chuck roast but since this will be made using a slow cooker, it should work too. Enjoy!
Potatoes didn’t cook very well so cooked it down on the stove. Added some corn starch. Tastes good but the vinegar was too much.
Sorry for this, I re-worked the recipe with less vinegar and had 5 readers recipe test too. If you are open to trying it again, it should be much improved.
What is now the proper amount of vinegar?
One Tablespoon.
Yum!!!! I used whole fingerling potatoes instead of yukons. And baby carrots instead of chopping up whole ones. Those were the only deviations I made from the recipe. My roast was 2.5lbs and beautifully cooked at the 5 hour mark. I’m putting this one in my recipe vault. Thank you!
I did not have celery salt so I substituted pink Himalayan salt and 2 stalks of celery cut up. It was absolutely delicious. I will definitely be making it again! Thank you so much!??
Thanks for the suggestion. I’m so glad you enjoyed it, Rosemary.