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3.66 from 41 votes

Crock Pot Rump Roast Recipe

This Slow Cooker Rump Roast Recipe turns budget-friendly bottom round roast into succulent, fork-tender beef, braised in a rich, flavor-packed gravy! 
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Crockpot Rump Roast, Rump Roast in the Crock Pot, Slow Cooker Rump Roast
Servings: 6 Servings
Calories: 486kcal
Author: Kelly Anthony

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

Calories: 486kcal | Carbohydrates: 12g | Protein: 53g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 141mg | Sodium: 1481mg | Potassium: 1221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10194IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 5mg