Melt-in-Your-Mouth Crockpot Slow Cooker Rump Roast Recipe

This Crockpot Slow Cooker Rump Roast delivers tender, melt-in-your-mouth beef with vibrant baby potatoes and sweet carrots for ultimate comfort food.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Course: Comfort Foods

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rump Roast

3 pounds Rump roast Or substitute with chuck roast

For the Vegetables

1.5 pounds Yellow baby potatoes Feel free to use regular potatoes
1 pound Baby carrots Regular carrots, cut into chunks, work well
1 large Onion Cut into quarters

For the Broth and Herbs

3 cups Beef broth Opt for low-sodium for better salt control
2 sprigs Rosemary Both fresh or dried varieties are excellent
1 teaspoon Thyme Dried thyme is a perfect substitute for fresh

For Seasoning

1 teaspoon Salt Adjust according to taste
1 teaspoon Pepper Adjust according to taste

Equipment

Slow Cooker

Method

Directions

Season the rump roast generously with salt and pepper, then place it into the slow cooker.
Prepare the onion by peeling and quartering it, then add the pieces into the slow cooker.
Add the yellow baby potatoes and baby carrots into the slow cooker. Pour in the beef broth, then sprinkle rosemary and thyme.
Set your slow cooker to low and let everything cook for 7-8 hours, or on high for 4-5 hours.
Shred the beef with two forks, mixing it back into the broth, and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 45gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 5mg

Notes

Serve with fresh bread to soak up the delicious broth. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!