The Simplest Slow Cooker Rump Roast Recipe

With food prices going up so much in the past couple years, I’ve been trying to find ways to lower our grocery bills without giving up good nutrition or taste. Along the way, I found out that I really enjoy cooking a big flavorful roast once a week because it’s a budget-friendly way to feed my family. Plus, my entire family absolutely loves beef roasts. You know, last time I made one, my husband ate three pounds of it in just two days! That’s when I realized I must be doing something right, so here I am sharing the recipe with you.

Slow cooker beef rump roast recipe

This recipe is super simple and foolproof. Even if you’re new to slow cooking, trust me, you’ll end up with a succulent, mouth-watering piece of roast. Best of all, you can set it and forget it until the end of the day when you are ready to serve dinner. 

Let’s dive right in!

A Little About Rump Roast

Rump roast, also known as bottom round roast, is an affordable cut of beef due to its lean nature. If you’re seeking a high-protein, ultra-lean meal packed with nutrients, then beef rump roast is an excellent choice. As an added bonus, it is packed with collagen because of all the connective tissue, so your hair, skin, and nails will thank you!

Raw reef rump roast for the slow cooker beef rump roast recipe

While being lean makes it a healthy option, the low fat content also means it can dry out and become tough if not cooked properly. Slow-cooking this tough piece of meat at a low temperature in a crock pot leaves you with fork-tender meat every single time! 🙂

If you can’t find a rump roast, you can also prepare this recipe with beef round roast, shoulder roast, brisket, round tip roast, sirloin tip roast, or chuck roast.

Choose high quality ingredients 

The quality of your roast depends on the ingredients you use. By choosing high-quality ingredients, you ensure a more delicious and nourishing meal for your family.

I buy my large cuts of meat from either US Wellness MeatsApsey Farms, or White Oak Pastures. I have no affiliation with these companies; I simply appreciate the quality of their meat and trust their products because they put significant effort into farming the way nature intended. For vegetables, I shop at Sprouts, a natural food store in my area.

Ingredients List

The beauty of this dish lies in its simplicity. With beef roast, less truly is more. You’ll need the following ingredients:

  • Rump roast: A 3-5lbs rump roast is ideal. If rump roast is not available, round roast, shoulder roast, brisket, round tip roast, sirloin tip roast, or chuck roast are all a great option.
  • Onions: Don’t skip the onions! Slow-cooking onions adds a mouthwatering touch to the dish.
  • Carrots: Carrots are a must for any roast. Besides carrots, go ahead and toss in any other veggies you’ve got lying around.
  • Balsamic vinegar: It helps tenderize the meat and infuses a rich flavor.
  • Beef broth: Stick with regular broth (not low sodium) – it really boosts the flavor!
  • Dried or fresh thyme: Thyme adds great flavor! Feel free to toss in some rosemary and other fresh herbs too.
  • Sea salt: Be generous with the salt! 
  • High-heat oil: Such as lard, ghee, avocado oil, or duck fat. Avoid olive oil as it oxidizes in high heat.

Preparation Steps

  1. Dethaw the roast: If the roast has been sitting in a freezer, dethaw it.
  2. Prep the vegetables: Peel and slice the onions. Chop the carrots into 2-inch pieces. Toss the onions, carrots, and seasoning into the slow cooker.
  3. Season the roast: Gently pat the rump roast dry using paper towel, and then generously season all sides with sea salt.
  4. Sear the meat: Heat 2 tablespoons of oil in a large skillet or pan over medium-high heat. Once hot, sear each side of the roast for 5 minutes to form a nice brown crust. Searing helps locks in flavor and moisture.
  5. Add ingredients to slow cooker: Place the seared rump roast in the slow cooker, along with the onions and carrots. Pour the balsamic vinegar and beef broth around the roast.
  6. Cook low and slow: Cover your slow cooker with its lid and set it to cook on low setting for 8-10 hours or until tender when pierced with a fork. If you are in a hurry, cook on high for 4-5 hours.
  7. Shred the meat: Once cooked, use a fork to gently shred the meat apart. 
  8. Serve with your favorite sides: Serve alongside your favorite sides (eg. mashed potatoes, rice, etc). Don’t forget to drizzle the juices from the pot onto the meat!

And there you have it. A deliciously tender beef rump roast that your family will be screaming for more!

Slow cooker rump roast recipe - Preparation steps

Troubleshooting

Is it really necessary to sear the roast before putting it into the slow cooker?

I highly recommend not skipping this step, even though it adds an extra 10 minutes to the cooking process. Searing the meat helps to caramelize the natural sugars and brown the proteins, which adds a lot of flavor to the outer layer of the roast.

Can I start with a frozen roast?

I would not recommend cooking a frozen pot roast in the slow cooker. You won’t be able to sear it, so you’ll lose out on flavor.

How do you keep rump roast from drying out in a slow cooker?

The trick is to make sure there is plenty of liquid in the crock pot around the meat. Don’t skip the beef broth!

Why doesn’t the roast slice well?

Beef rump roast is not ideal for slicing into thin slices, but it makes for great pulled beef. You can serve it on its own with a side of rice or potatoes, or you can use it to make delicious sandwiches or quesadillas!

How should I store the leftovers?

Store it in the refrigerator in an airtight container for up to four days. If there is a lot of meat leftover (I highly doubt it!), you can also put it in the freezer. Wrap it tightly in plastic wrap or aluminum foil and store it in a container or bag that’s safe for the freezer for up to three months.

What is the best way to reheat leftovers?

For best results, use an oven to reheat: 

  • Take the roast beef out of the fridge and let it sit at room temperature for around 30 minutes.
  • Preheat your oven to 250°F.
  • Add a little water or broth to the bottom of a baking dish.
  • Put the beef shoulder roast in the baking dish and cover it with foil.
  • Heat the beef shoulder roast in the oven for approximately 20-25 minutes.

If you reheat the roast in the microwave, it will dry out and lose flavor. If you reheat on the stove top, make sure to add some oil to the pan to prevent it from drying out. 

What are other ways to cook a rump roast?

If you are interested in exploring other ways to cook a rump roast, here are two alternative methods to try.

1) Braising

  • Preheat your oven to 275°F
  • Follow the preparation steps 1 through 5 (except you’ll now add everything to a dutch oven pot).
  • Cook the roast for 4 hours.

2) Instant pot / Pressure cooker

  • Follow the preparation steps 1 through 5 (except you’ll now add everything to an Instant pot)
  • Cook on high pressure for about 60 minutes, then release pressure naturally.

Conclusion

I really hope you’ll give this slow cooker recipe a try. With just 20 minutes of prep time, you’ll have a hearty meal for the whole family that you can then reheat for lunch the next day or serve as dinner again. If you do make it, please let me know how you like it! 🙂

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Simplest slow cooker rump roast recipe

Print Recipe
This slow cooker rump roast recipe is simple and foolproof. Even if you're new to slow cooking, you'll end up with a succulent piece of roast
Prep Time:20 minutes
Cook Time:8 hours

Equipment

  • Slow cooker

Ingredients

  • 3-5 lbs Rump roast
  • 2 onions sliced
  • 6 carrots sliced
  • 2 tbsp balsamic vinegar
  • 2 cups beef broth (regular)
  • 1 tbsp dried thyme
  • 2 tbsp sea salt
  • 2 tbsp ghee Or any high-heat oil such as avocado oil, duck fat, etc

Instructions

  • If the roast has been sitting in a freezer, dethaw it.
  • Peel and slice the onions. Chop the carrots into 2-inch pieces. Toss the onions, carrots, and seasoning into the slow cooker.
  • Gently pat the rump roast dry using paper towel, and then generously season all sides with sea salt.
  • Heat 2 tablespoons of oil in a large skillet or pan over medium-high heat. Once hot, sear each side of the roast for 5 minutes to form a nice brown crust. Searing helps locks in flavor and moisture.
  • Place the seared rump roast in the slow cooker, along with the onions and carrots. Pour the balsamic vinegar and beef broth around the roast.
  • Cover your slow cooker with its lid and set it to cook on low setting for 8-10 hours or until tender when pierced with a fork. If you are in a hurry, cook on high for 4-5 hours.
  • Once cooked, use a fork to gently shred the meat apart.
  • Serve alongside your favorite sides. Don't forget to drizzle the juices from the pot onto the meat!

Nutrition

Calories: 519kcal | Carbohydrates: 11g | Protein: 69g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 200mg | Sodium: 2838mg | Potassium: 1335mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10217IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 8mg
Course: Main Course
Servings: 6
Calories: 519kcal
Author: fitmom

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