Get ready to set it and forget it with this Crock-Pot Rump Roast Recipe where the slow cooker does all the cooking for you! Budget-friendly rump roast is transformed into fork-tender, succulent shreds of beef.

This rump roast comes fully loaded with perfectly cooked carrots and potatoes, making it the ultimate all-in-one dinner. Serve this up for a hearty does of comfort on crisp fall nights and chilly winter evenings.
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What is a Rump Roast?
As far as roasts go, rump roast is amongst the most economical. You may find it labeled bottom round rump roast, bottom round roast, or even round tip roast at the grocery store. It's the opposite end of the spectrum from a prime rib roast and beef tenderloin but a delicious cut of beef even still.

Like sirloin steak, it is a lean cut of beef, low in marbling and fat. This cut, in particular, receives a lot of movement on the cow, meaning the muscle gets worked, and it can be fairly tough.
The good news? When cooked low and slow, the muscle breaks down and turn into a juicy, succulent shred of beef.
Rump Roast vs. Chuck Roast
In comparison to chuck roast (the most popular cut for pot roast- and stew-style dishes like braised beef), a rump roast has much less fat and marbling. Fat adds moisture and flavor to the beef. The benefit of using rump roast over chuck roast is that it is less expensive, yet still has great beefy flavor.

If you opt for chuck roast, you can absolutely still use this recipe or switch up cooking styles altogether and check out our Dutch oven pot roast recipe. We also love chuck roast for beef tips and rice if you're looking for something a beefy but quicker cooking.
Why This Recipe Works
A budget-friendly, lean cut of beef transforms into a comfort-food masterpiece with very little prep work, making this rump roast Crock-Pot recipe perfect for busy weeknights.
Bottom-round rump roast is an excellent slow cooker recipe candidate. This cut has a big, beefy flavor, and when cooked in the Crock-Pot along with veggies, it lends that beefy goodness to our veggie friends and is beyond delicious.
One of the ways we enhance that beefy flavor is to pan-sear the roast before going into the Crock-Pot. Yes, it's an extra step, but it is one well worth taking. The difference it makes is notable.
Our slow cooker rump roast recipe uses heavy-hitting, flavorful ingredients to get you the most flavor, with the least amount of effort and money. Balsamic vinegar and fresh herbs make a huge difference--a hearty, savory, perfect comfort food.
Ingredients and Substitutions
Rump Roast | Look for a cut that's bright red with as much marbling as you can find. This indicates a flavorful and tender roast. Look for bottom round roasts with marbling distributed throughout the meat and not just on the edges.

Veggies | Baby potatoes, carrots, and onion, that's it! If you end up with extra baby potatoes, roast them!
Oil | Use an oil with a high smoke point, such as avocado or canola oil since you'll be searing over medium-high heat.
Flour | Adding flour to a rump roast before cooking is a classic technique to achieve a beautiful brown crust and enhance the flavor of the meat. The flour helps to seal in the juices, ensuring that the roast remains moist and tender during the slow cooking process. It also aids in thickening the gravy that can be made from the roast's drippings, giving you a delicious sauce to accompany your meal.
Beef Broth | For this recipe, we use unsalted or low sodium.
Seasoning | Kosher salt, black pepper, fresh rosemary and thyme, dried bay leaf, and balsamic vinegar make up the powerhouse blend for our roast. You can leave out fresh herbs if needed. If you have red wine, that can be subbed in for balsamic vinegar as well.
How to Cook Rump Roast in the Crock Pot
Prep the Roast | The first thing you'll want to do is prep your roast for a pan sear. Pat it dry with a paper towel, then once you have most of the exterior moisture removed, drizzle it all over with the oil, and then sprinkle with Kosher salt and pepper.

Sear the Roast | Add a good drizzle of oil to your largest pan (or a Dutch oven, if you have one) and place over medium-high heat. Then, place the seasoned rump roast in the hot pan and allow it to sit for about 4 minutes on each side, resisting the urge to jostle or move it around. The more still your roast is, the better sear you will get!

Add Roast to Crock-Pot | Once you've got your roast seared, you'll add it to the Crock-Pot, along with the remaining ingredients.
Add the Remaining Ingredients | Lastly, add the prepped veggies, broth, vinegar, seasoning and herbs, and stir.

Cook | Cook the roast on low for 8 to 9 hours; it's best not to cook this roast on the high heat setting. Once it has finished cooking and is tender to your liking, remove the roast, shred it, add it back to the crockpot.

What to Serve with Crock Pot Rump Roast
You don't necessarily need sides with Crock-Pot rump roast. It's got protein, carbs, and veggies all in one! However, homemade yeast rolls or a hunky slice of cornbread won't disappoint family and friends.
A classic house salad also makes for a fresh addition to the table.
How to Store and Reheat Slow Cooker Rump Roast
This cut can go a long way depending on how many diners you're hosting.
Repurpose Leftovers | If you end up with leftovers, use the shredded beef as a substitute in our steak quesadilla recipe. You can also enjoy these beefy leftovers in sandwich form in our po boy, in an Arby's Style Roast Beef Sandwich, or take an elegant twist and freshen these leftovers up by using them in our prime rib sandwiches served in a baguette and topped with fresh arugula and a creamy horseradish sauce.
Store | Store in an airtight container for 3-4 days.
Reheat | Reheat in a baking dish covered with aluminum foil at 325°F for about 10-15 minutes. Time in the oven will depend on how much you're reheating. You can also reheat it in the microwave but note that the meat may toughen up a bit under quick cooking conditions.
Freeze | If you'd like to enjoy your roast beyond the 4-day marker, freeze it. Make sure all ingredients have come to room temperature. Freeze in a freezer-safe airtight container with minimal headspace...can also use a freezer-safe zip-top bag. Thaw in the fridge overnight and reheat as directed above.

More Beefy Recipes to Try
Crock Pot Rump Roast Recipe
Ingredients
- 3 pound rump roast
- 3 teaspoons Kosher salt, separated
- 1 ½ teaspoons black pepper, separated
- 1 tablespoon all-purpose flour
- 2 tablespoons avocado or canola oil
- 1 - 1 ½ pound baby potatoes, halved
- 3 carrots, peeled and roughly chopped
- 1 yellow onion, roughly chopped
- 3 cloves of garlic, minced
- 3 cups unsalted or low-sodium beef broth
- 3 tablespoons balsamic vinegar
- 1 dried bay leaf
- 2-3 sprigs of both fresh rosemary and thyme (optional)
Instructions
- Pat roast dry with a paper towel and sprinkle 2 teaspoons salt and 1 teaspoon of pepper. Rub all over to adhere. Coat with the flour and set aside.
- Add 2 tablespoons of oil to a large pan or Dutch oven over medium-high heat. Sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, add it to a 5 to 6-quart slow cooker.
- Add the potatoes, carrots, onion, and garlic to the slow cooker, along with the broth, vinegar, 1 teaspoon kosher salt, ½ teaspoon pepper, bay leaf, and fresh herbs (if using).
- Cover and cook for 8-9 hours on low. Remove the roast from the crockpot, shred it, and return to crock pot. Serve and enjoy!
Nutrition

Philip Anthony says
Delicious meat and gravy. Awesome leftover too. I like it over white rice!