beef rump roast crockpot recipe

Written ByJenny Smyth Posted on
beef rump roast crockpot recipe
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The Best beef rump roast crockpot recipe

I’ve been making this beef rump roast crockpot recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion.

I love that it’s easy to prepare and can simmer all day in the crockpot while I’m busy with other things. The result is tender, juicy meat that falls apart easily and is full of rich, beefy flavor.

My kids love it when I serve it with mashed potatoes or egg noodles, and I appreciate that it’s a relatively healthy option compared to some other comfort foods. This recipe originated from my grandmother, who learned it from her mother, so it’s been passed down through generations of cooks in my family.

It’s a comforting dish that never fails to bring back memories of my childhood and happy family times.

Slow Cooker Beef Rump Roast

Slow Cooker Beef Rump Roast

4.9 from 1388 votes

This beef rump roast is cooked low and slow in a crockpot until fork tender. The meat is seared first for a rich crust, then braised with aromatics and broth for a deeply savory gravy.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Roast

3 to 4 pound beef rump roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For the Braising Liquid

1 cup beef broth, low sodium
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 cloves garlic, smashed
1 large yellow onion, sliced into rings
2 carrots, cut into 2-inch chunks
2 celery stalks, cut into 2-inch chunks

For Thickening (optional)

2 tablespoons cornstarch
2 tablespoons cold water

👨‍🍳Directions

1Pat the beef rump roast dry with paper towels.
2Season evenly on all sides with salt, pepper, garlic powder, and onion powder.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the roast for 3 to 4 minutes per side until a deep brown crust forms, then transfer to the slow cooker.
5In the same skillet, add the sliced onion and cook for 2 minutes, stirring occasionally, until softened.
6Pour in the beef broth and Worcestershire sauce, then stir in the tomato paste until dissolved.
7Bring to a simmer, scraping up any browned bits from the bottom of the pan, then pour the mixture over the roast in the slow cooker.
8Add the smashed garlic, rosemary sprigs, thyme sprigs, carrot chunks, and celery chunks around the roast.
9Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for 4 to 5 hours.
10The roast is done when it is fork tender and shreds easily with a fork.
11Carefully transfer the roast to a cutting board and tent loosely with foil.
12Let it rest for 10 minutes.
13Meanwhile, strain the cooking liquid through a fine mesh sieve into a saucepan, discarding the solids.
14If you prefer a thicker gravy, whisk together cornstarch and cold water in a small bowl, then stir into the simmering liquid and cook for 1 to 2 minutes until thickened.
15Slice the roast against the grain into thick slices or shred into chunks.
16Serve immediately with the gravy spooned over the top.
17Garnish with fresh herbs if desired.

🔧Equipment

Large skillet
Slow cooker (crockpot)
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons
Small bowl (for slurry)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 52g

📝Notes

For best results, always sear the roast before slow cooking to develop flavor. Leftover roast can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Slow Cooker Beef Rump Roast Works

This beef rump roast crockpot recipe has become a staple in our household because of its ease of preparation and delicious results every time.

Whether we’re planning a special occasion or just need a comforting meal after a long day, this recipe never fails to deliver.

One of my favorite things about this dish is how well it stores – leftovers can be refrigerated for up to 3 days or frozen for months without losing any flavor or texture.

❓ Frequently Asked Questions About Slow Cooker Beef Rump Roast

Q: What type of beef should I use for this recipe?

You can use either boneless or bone-in beef rump roast for this recipe, whichever you prefer. If you choose bone-in, be sure to trim any excess fat before cooking. Either way, make sure your roast is at least 2 pounds so it stays moist during cooking.

Q: Can I cook this recipe on high heat instead of low?

While you can cook the roast on high heat for a shorter amount of time, the results won’t be as tender or flavorful as cooking on low heat for several hours. If you’re short on time, consider using a pressure cooker or Instant Pot to speed up the cooking process.

Q: What if I don’t have a crockpot? Can I make this recipe in the oven?

You can adapt this recipe for oven cooking by wrapping the roast in foil and roasting at 300°F (150°C) for about 3 hours. However, keep in mind that the texture and flavor may not be exactly the same as with slow-cooking in a crockpot.

Q: How do I store leftovers from this recipe?

You can store leftover beef rump roast in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. When reheating, make sure the meat is steaming hot throughout before serving.

Q: Can I serve this recipe as is or do I need to add any additional ingredients?

This recipe is quite versatile and can be served on its own or paired with your favorite sides. Some options include roasted vegetables, mashed potatoes, egg noodles, or even over rice. Feel free to get creative and add your favorite seasonings or spices to enhance the flavor!

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