Description
This Slow Cooker Rump Roast is a hearty and comforting meal featuring tender, flavorful beef cooked low and slow with fresh vegetables and aromatic herbs. The rump roast is first seared to lock in juices, then slow-cooked with onions, baby carrots, potatoes, garlic, and fragrant bay leaves in rich beef stock. A homemade pan gravy made from the cooking liquids adds a luscious finishing touch. Perfect for an effortless weeknight dinner or a cozy weekend feast.
Ingredients
Scale
Meat and Seasoning
- 3 lb. rump roast (can use 3–4 lbs.)
- 1 tsp. kosher salt
- ½ tsp. black pepper
Vegetables
- 1 large onion, sliced
- ½ lb. baby carrots
- 1 lb. baby yellow potatoes
- 6 garlic cloves
Herbs and Stock
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 5 cups beef stock (can use beef broth)
Gravy Ingredients
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Season and Sear the Roast: Season the rump roast evenly with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat, then sear the roast on all sides for 3-4 minutes each until nicely browned to lock in flavors.
- Prepare Slow Cooker: Place sliced onion, baby carrots, baby potatoes, garlic cloves, and bay leaves at the bottom of the slow cooker. Position the seared rump roast on top of the vegetables. Sprinkle dried thyme and rosemary over the roast and pour the beef stock around it.
- Slow Cook the Roast: Cover the slow cooker and cook on low for 8 hours or on high for 4-6 hours, until the meat is tender and falling apart.
- Remove and Keep Warm: Once cooked, carefully remove the roast and vegetables from the slow cooker and transfer to a serving platter. Cover loosely to keep warm.
- Make the Gravy: In a saucepan, melt butter over medium heat. Whisk in the flour thoroughly to form a smooth roux and cook for about a minute to remove raw flour taste.
- Add Cooking Liquid: Strain 3 cups of the cooking liquid from the slow cooker into the saucepan with the roux. Whisk continuously until the mixture simmers and thickens into a smooth gravy. Season with salt and pepper to taste.
- Serve: Slice or shred the rump roast and serve alongside the cooked vegetables. Pour the homemade gravy over the top and garnish with chopped fresh parsley if desired. Enjoy your comforting meal!
Notes
- For the best flavor, sear the roast before slow cooking to develop a rich crust.
- You can substitute beef broth if you don’t have beef stock.
- Use fresh herbs if preferred, but dry herbs work well for slow cooking.
- Adjust cooking time based on the size of the roast; larger roasts may need additional time at low heat.
- Leftover roast can be refrigerated and used in sandwiches or salads.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
