Slow Cooker Rump Roast

12 Servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Slow Cooker Rump Roast makes wonderfully tender meat in a rich gravy with veggies. Make it in a slow cooker or find the instant pot and oven versions below.

Slow Cooker Recipes are a great way to enjoy classic meals easily on weeknights. Try other delicious slow cooker dinners like Ultimate Slow Cooker Pot Roast, Slow Cooker Beef Brisket, and Slow Cooker Leg of Lamb recipes.

Slow Cooker Rump Roast in crock pot, partially shredded


This delicious roast is perfect for weeknight dinners. 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 go-to weeknight meal.

Making your roast with bottom round roast results in extra succulent beef that’s full of flavor. As the beef roast cooks in the crock pot it will tenderize and absorb the flavors of the cooking liquid, onions, and seasoning surrounding it.

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 roast recipes like this one. So, if you have some extra time you can make homemade rolls, or just pick some up at the store.



  • Prep: 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: 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 Cooker: 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.

Slow Cooker Rump Roast in crock pot before cooking


  • Cuts of meat: Instead of using rump roast you can make a crock pot roast recipe 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 Crockpot Pot 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 sweetness to the roast.

Slow Cooker Rump Roast serving on plate


  • Season the roast with salt and pepper.
  • Turn your pressure cooker to saute 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.

Slow Cooker Rump Roast in crock pot


  • 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 one 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.



  • 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 well.
  • 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 the recipe in the dutch oven.

Slow Cooker Rump Roast serving on plate

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Slow Cooker Rump Roast

Slow Cooker Rump Roast makes wonderfully tender meat in a rich gravy with veggies. Make it in a slow cooker or find the instant pot and oven versions below.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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 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.


Calories: 226kcal | Carbohydrates: 10g | Protein: 27g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 832mg | Potassium: 656mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1698IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 3mg
Keyword: Slow Cooker Rump Roast

Slow Cooker Rump Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. The Instantpot version came out tender, but lacking flavor. I added a bay leaf, rosemary, thyme and red wine and that helped a lot.

  2. 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!

  3. 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.

    1. Sorry, I didn’t read to the end of the post so no need to reply. You did give oven directions.

  4. 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!!!

    1. 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.

    1. The rump roast is leaner than a chuck roast but since this will be made using a slow cooker, it should work too. Enjoy!

  5. 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.

    1. 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.

    2. 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!

  6. 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!??