Crockpot Slow Cooker Rump Roast with Vegetables Recipe
A hearty and easy Crockpot Slowcooker Rump Roast recipe perfect for a comforting family meal. Tender rump roast is slow-cooked with baby potatoes, carrots, onions, and aromatic herbs in savory beef broth, resulting in rich flavors and melt-in-your-mouth texture.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat
- 2.5 lbs rump roast
Vegetables
- 1.5 lbs yellow baby potatoes
- 1 lb baby carrots
- 1 onion, peeled and quartered
Liquids & Broth
- 3 cups beef broth
Herbs & Seasoning
- 1 sprig rosemary
- 3-4 sprigs thyme
- 1 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
Instructions
- Season the roast: Place the rump roast directly into the slow cooker. Evenly sprinkle salt and black pepper over the entire surface of the meat to enhance its natural flavors.
- Add onions: Peel and quarter the onion, then add the pieces around and on top of the roast inside the cooker to infuse savory sweetness into the dish.
- Layer vegetables and herbs: Place the yellow baby potatoes and baby carrots over the roast. Pour in the beef broth, then add the rosemary sprig and thyme sprigs on top to impart aromatic herbal notes.
- Set slow cooker and cook: Cover the slow cooker and set it to low heat. Allow to cook for 7-8 hours until the meat is tender and vegetables are soft. Alternatively, if time is limited, set the cooker to high and cook for 4-5 hours.
- Serve: Once done, carefully remove the roast and slice it. Serve warm alongside the cooked baby potatoes, carrots, and broth for a comforting and flavorful meal.
Notes
- Adjust salt according to dietary needs or preference.
- Cooking times may vary slightly depending on your slow cooker model.
- You can substitute baby potatoes for other small potato varieties if desired.
- Leftover roast and vegetables can be stored in the refrigerator for up to 3 days.
