Crock Pot Rump Roast

4.55 from 22 votes

Tender Crock Pot Rump Roast slow cooked with carrots and potatoes creates a delicious meal for busy weeknights or cozy family gatherings.

Prep Time20

Cook Time8

Total Time8 30

Course: Dinner

Cuisine: American

Keyword: rump roast, rump roast crock pot, rump roast recipe, Slow cooker beef

Servings:

Season the rump roast with sea salt and ground black pepper and let sit until it comes to room temperature (about 15 minutes).
In the meantime, add the chopped yellow onions, carrots, baby potatoes, garlic, oregano, and bay leaves to the bowl of a slow cooker. Set aside.
Heat the avocado oil in a heavy-bottomed pan over medium-high heat.
Place the seasoned rump roast in the pan and let sear for 2 minutes before flipping and searing for 2 minutes on the other side.
Transfer the seared rump roast to the slow cooker; pour in the beef stock. The liquid should cover about 3/4 of the rump roast. If needed, add more broth.
Close the slow cooker and cook on low heat for 8 hours, flipping the roast halfway through.
When cooking time is up, remove the beef from the slow cooker and transfer it to a cutting board. Shred the rump roast using two forks or meat shredders - it should be fall-apart tender. If it's not pulling easily, place it back in the slow cooker and continue to cook for 30 more minutes and up to one hour.

Melt the butter in a saucepan over medium heat.
Add the flour and whisk continuously for 2 minutes (do NOT allow the mixture to brown)
Slowly add 3 cups of the cooking liquid from the slow cooker, whisking continuously until smooth.
Allow the gravy to simmer for 3 to 4 minutes or until thickened to your desired consistency, stirring occasionally.
Serve the shredded rump roast over the carrots and potatoes and top with the gravy.

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.