Kitchen notes · a little help before you start
Crock Pot Rump Roast
Shredded rump roast and tender vegetables are especially inviting under a spoonful of warm gravy. The cooking juices give the sauce a deep beef flavor, and the potatoes catch what runs off the meat into the bottom of the plate.
- Prep
- 20 min
- Cook
- 480 min
- Total
- 510 min
- Original yield
- Serves 8
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Slow cooker
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Sear for flavour and colour
The roast will still cook through in the slow cooker, but that quick browning in the pan gives the beef a deeper flavour and a better-looking finish.
2. Keep the liquid partway up the roast
After the beef goes into the slow cooker, add enough stock so it comes about three quarters of the way up the roast. Add a little more broth if it sits too low.
3. Flip it if you can
Turning the roast halfway through helps it cook evenly in the stock. If you miss that moment, just carry on and check the tenderness at the end.
Get to know the ingredients
About the rump roast
Rump roast comes from the back end of the cow and is different from chuck roast, which comes from the shoulder. Chuck roast can also work here if that's what you have.
Baby potatoes work well
Thin-skinned waxy potatoes are the right idea for this kind of roast dinner. If your potatoes are larger than baby potatoes, cut them into 1-inch chunks before they go in.
Season, then taste later
The roast gets a good coating of sea salt and black pepper before cooking. Once the beef is done, taste it and adjust with salt and pepper as needed.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Crock Pot Rump Roast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Make the gravy last
Once the beef is out, whisk butter and flour together, then slowly add cooking liquid until smooth. Keep it pale, let it thicken, and spoon it over the shredded roast and vegetables.
A little more help as you go
Give tough beef more time
The roast should pull apart easily with two forks. If it resists, put it back in the slow cooker and cook it for another 30 minutes, up to one hour.
Don't brown the roux
For this gravy, the butter and flour are whisked for a couple of minutes without browning. That keeps the gravy smooth and lets the cooking liquid bring the flavour.
A few questions you might have
Do I have to let the roast sit before searing?
Give it about 15 minutes after seasoning, as directed. That short rest lets the salt and pepper sit on the meat before it hits the hot pan.
Can I skip searing the rump roast?
Yes, it isn't required, but it's worth doing if you can. The sear improves both the taste and the appearance of the beef.
How do I know when the beef is ready to shred?
It should be fall-apart tender and pull easily with two forks or meat shredders. If it doesn't, return it to the slow cooker for 30 minutes to one hour.
Why use cooking liquid for the gravy?
The slow cooker liquid already has the beef stock and the juices from the roast and vegetables. Whisking it into the butter and flour turns it into the gravy for serving.
Should the vegetables go under the roast?
Yes. The onions, carrots, potatoes, garlic, oregano, and bay leaves go into the slow cooker first, then the seared roast sits on top with the stock poured in.
Any more cooking tips?
Rump Roast: A rump roast is a cut of beef from the top of the back end of a cow. A lot of people use chuck roast and rump roast interchangeably. While both cuts of meat come from parts of a cow, their similarities end there because chuck roast is a different cut; it comes from the cow’s shoulder portion. But on that note, you can also use a chuck roast to make this recipe. Potatoes: I almost always use gold/yellow baby potatoes for roast dinners, but you can use any thin-skinned waxy potato you have on hand. If they are bigger potatoes, cut them to 1-inch chunks before cooking. Season the rump roast with salt and pepper, and when it’s done cooking, give it a taste and see if it needs more salt. Searing the beef before putting it in the slow cooker is not a must, but it does make a difference in taste and appearance. Add enough liquid (beef stock) to the slow cooker to cover about 3/4 of the rump roast. If at all possible, flip the roast halfway through cooking. It’s okay if you don’t. If the beef does not shred easily, put it back in the slow cooker and continue to cook it for 30 minutes to one hour.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.