Are you ready for a hearty and flavorful meal that practically cooks itself? If so, you’re in luck because I’ve got a mouth-watering Slow Cooker Rump Roast recipe to share with you. Tender, juicy meat, savory root veggies, and a delicious jus team up for the ultimate comfort food meal. Best of all? All you have to do is throw the ingredients in the slow cooker and let it work its magic. Weeknights just got a LOT easier. 😉
One of my family’s favorite dinners on a cold winter evening is a warm and cozy plate of slow cooker rump roast with potatoes, carrots, and pearl onions. Not only is it delicious, but it’s also healthy and affordable.
Rump roast, often called bottom round roast, is one of the most inexpensive cuts of beef because it’s one of the leanest. While this makes it healthier than other roast options, it also means it can dry out or toughen up if not cooked properly.
By braising it low and slow with enough flavorful liquid, this Crock Pot rump roast recipe will be one of the most delicious (and easiest) roasts you’ve ever tried! So, don’t feel like you need to save your roasts for the weekend — this simple recipe means you can tuck into a plate of tender, juicy, tender deliciousness whenever the craving hits.
- What is rump roast?
- What does rump roast taste like?
- Why You’ll Love This Crockpot Rump Roast Recipe:
- How To Make Slow Cooker Rump Roast
- Optional Variations & Dietary Adaptations
- Expert Tips
- Serving Suggestions
- Can you put raw beef in a slow cooker?
- Is slow-cooker rump roast gluten-free?
- Nutritional Info
- Pricing Info
- Other slow cooker recipes:
What is rump roast?
Rump roast (also known as bottom round roast) is a lean cut of beef that comes from the hindquarters of the cow. Rump roasts are less fatty and marbled than other cuts of beef because they are working muscles. While lean meats can often come out tough, they can be quite flavorful if cooked properly.
Rump roast is often best suited for slow cooking methods, such as braising it in the Crockpot as we do here. This allows the meat to become succulent and juicy, while also developing a rich flavor that infuses the jus and root veggies.
From a nutrition perspective, rump roast is a good source of protein, iron, and zinc. It’s also a leaner option compared to other cuts, which makes it a great choice for anyone looking to incorporate more protein into their diet without consuming too much saturated fat.
What does rump roast taste like?
Imagine tender, melt-in-your-mouth beef that’s been slow-cooked in a savory, ranch-infused broth until it’s practically falling apart. But, that’s not all. We add in chunks of soft, buttery potatoes, sweet and savory carrots, and perfectly plump pearl onions for a dish that’s warm, cozy, and oh-so-satisfying.
The ranch seasoning adds a subtle tangy flavor that perfectly complements the richness of the beef and the sweetness of the veggies. And the beef broth not only adds delicious flavor, but helps to braise the slow cooker bottom round roast to perfection.
Trust me, one bite of this crock pot bottom round roast and you’ll be transported to a cozy, rustic farmhouse kitchen, where the smells of slow-cooking meats and root veggies fill the air. It’s comfort food at its best!
Why You’ll Love This Crockpot Rump Roast Recipe:
There are so many reasons why you should try this rump roast crock pot recipe! First and foremost, it’s incredibly delicious. The meat is fork-tender and richly flavored, while the root veggies add the perfect amount of sweet, carby goodness to every bite.
Aside from being lick-the-plate tasty, this rump roast crock pot recipe is also:
- Quick & Easy – The perfect winter’s evening dinner is a tender, juicy, and slow cooker pot roast you barely had to put any effort into, just like my Crock Pot London broil recipe. The slow cooker method makes everything super easy and convenient — you can just set it and forget it, and come back to a delicious, home-cooked meal hours later. It’s like magic!!
- Perfect for Meal Prep – You can make a big batch on the weekend and enjoy it throughout the week, or freeze leftovers for later. Either way, Future You is going to be VERY happy.
- Budget-Friendly – Opting for a lean, well-exercised, somewhat tough, and not super well-known cut of meat like rump roast is a great way to incorporate animal protein into your diet without breaking the bank. And, while the cut might be tough to start, it’s perfect for cooking low and slow in your crockpot. By the time it’s done, it’ll be fall-apart tender!
Overall, this hearty, healthy recipe for slow cooker rump roast with vegetables is a must-try for anyone who loves delicious, easy-to-make meals and cozy nights in. So grab your slow cooker and get ready to indulge in a savory, mouth-watering meal that’s sure to become a new favorite!
You only need a handful of ingredients to make this beef rump roast in the crock pot:
- Rump Roast – This is the star of this recipe. It is often less expensive than other cuts of beef, plus it has incredible flavor! Just make sure to cook it low and slow for the best possible flavor and texture.
- Low-Sodium Beef Broth – I love the rich flavor that the beef broth gives to this bottom round roast crock pot recipe. Using a low-sodium variety means you have greater control over how much salt you add to your diet.
- Worchestershire Sauce – This is the main ingredient in steak sauce, and by adding it to the slow cooker, you get a slightly tangy flavor in this rump roast! If you’re gluten-free or allergic to shellfish, make sure to check your labels.
- Potatoes – The potatoes get really tender in this recipe, so make sure to cut them into larger chunks so they don’t turn to mush.
- Carrots – The carrots add a slightly sweet flavor to the pot roast, and help to balance the savory flavors out.
- Pearl Onions – A must for this recipe, they add so much flavor without any effort! Just open the bag and pour them in — no tears, knives, or papery skin to speak of.
- Homemade Ranch Reasoning – I like to use my homemade, salt-free ranch seasoning made from dried herbs and spices, but you’re welcome to swap in a store-bought seasoning packet if you prefer.
- Unsalted Butter – Make sure to use organic, grass-fed, unsalted butter if you can. That is the healthiest and most natural type of butter you can buy!
There are hundreds of iterations of rump roast recipes for the slow cooker, so feel free to make any swaps or substitutions you need to make this one work for you. Here are a few ideas to get you started:
- Rump Roast – If you can’t find a bottom round roast or rump roast, this recipe also works great with brisket, top round roast, or chuck roasts!
- Low-Sodium Beef Broth – Any broth (homemade or store-bought vegetable, chicken, beef, or mushroom) will work for this recipe, but make sure you get low sodium to keep your added salt to a minimum.
- Worchestershire Sauce – This adds such a great flavor to the rump roast, but is optional. If you don’t have it on hand, other umami flavor boosters like miso paste, soy sauce, or Maggi seasoning are excellent swaps.
- Potatoes – Feel free to use any type of potato you have on hand. Some of my favorites are baby yellow potatoes, red potatoes, Russets, and Yukon gold potatoes. You can also skip the potatoes in the slow cooker and make Boursin mashed potatoes on the side instead!
- Carrots – You can either cut up a few large carrots or use baby carrots as I did to save yourself some work! Orange, yellow, or purple carrots all work beautifully. You can also swap in parsnips if you prefer.
- Onion – You can roughly chop a whole yellow onion, or use about a cup of peeled pearl onions instead. Frozen pearl onions make life easier, but you do you!
- Homemade Ranch Seasoning – To make things easier, you can use a ranch seasoning packet instead of making it yourself, but you will be adding more salt and preservatives by doing so. They taste good but they aren’t the healthiest.
- Unsalted Butter – One ingredient I haven’t used much on the blog is Ghee. Ghee is often referred to as “clarified butter” and has the same flavor as traditional butter. It’s much lower in lactose than butter, so if you’re sensitive to lactose, Ghee is a great option. Alternatively, feel free to use your favorite plant-based butter instead.
What other meats can you use for a slow cooker pot roast?
When it comes to making a slow cooker pot roast, there are actually quite a few different meats that work well! While beef is a classic option (e.g. bottom round roast or rump roast, brisket, top round roast, London broil, or chuck roast), you can also use other meats like pork or lamb for a delicious and comforting meal.
For example, pork shoulder (also known as pork butt) is a great choice. It has a lot of marbling, which makes it perfect for slow cooking and results in a tender, flavorful meat. Similarly, lamb shoulder can be a delicious option, especially if you want a slightly more gamey flavor.
If you’re looking for a leaner option, you can also try using a turkey breast or chicken thighs. While these cuts aren’t as well-suited for slow cooking as some others, they can still work well if you use plenty of liquid for braising them and keeping them nice and moist.
Ultimately, the key is to choose a cut of meat that’s well-suited for slow cooking and has a good amount of fat and connective tissue. This will ensure that the meat becomes tender and flavorful as it cooks low and slow.
How To Make Slow Cooker Rump Roast
This rump roast recipe crock pot deliciousness comes together in just a few minutes. Here’s how:
Step 1: Prep Meat. Trim the rump roast of excess fat, and set it in the slow cooker.
Step 2: Add Veggies. Arrange the potatoes, carrots, and onions around the roast.
Step 3: Make Jus. Mix together the beef broth and Worcestershire sauce, and pour over the roast and vegetables.
Step 4: Season. Sprinkle everything with ranch seasoning.
Step 5: Butter It Up. Place the 1/4 cup butter on top of the roast.
Step 6: Cook on low for 8-10 hours, until tender & easily shredded. Serve!
Optional Variations & Dietary Adaptations
As much as my family loves this rump roast slow cooker recipe just the way it is written, there are plenty of ways you can customize it to your liking. Here are a few variations worth considering:
- Gluten-free: If you are gluten-sensitive, make sure to use a gluten-free Worcestershire sauce (some brands contain wheat).
- Lower-carb: If you’re watching your carb intake, you could reduce the amount of potatoes in the recipe or substitute them for a lower-carb vegetable like cauliflower or turnips. You could also skip the carrots or use a smaller amount.
- Paleo or Whole30: If you’re following a paleo or Whole30 diet, make sure to use a compliant Worcestershire sauce and butter.
- Dairy-free: If you’re sensitive to lactose, you could use ghee or plant-based butter instead of regular butter.
- Spicier: If you like a bit of heat, you could add some chopped jalapenos or a pinch of cayenne pepper to the seasoning mix.
- Herbier: For a more herbaceous flavor, you could add some chopped fresh herbs like thyme, rosemary, or parsley to the seasoning mix.
- Smokier: To add a smoky flavor to the dish, you could use smoked paprika or chipotle powder in the seasoning mix. You can also add a drizzle of liquid smoke if you like!
- Waste Not, Want Not. Save the beef fat and render it into tallow for a flavorful cooking oil.
- Use low-sodium beef broth to help you control the saltiness of the dish. You can always add more salt later if needed.
- To ensure that the vegetables cook evenly, try to cut them into similar-sized pieces.
- Making your own ranch seasoning is a great way to control the ingredients and avoid any unnecessary additives or preservatives.
- After the cook time is up, let the dish rest in the slow cooker for 10-15 minutes before serving. This allows the juices to redistribute and makes the meat even more tender.
- Brighten it up. Before serving, you can add some fresh herbs like parsley or thyme and a squeeze of lemon juice to add a bit of fresh pizazz.
Making the rump roast ahead of time
This slow cooker pot roast recipe can be easily made ahead of time, making it a great option for busy weeknights or when hosting a dinner party. Feel free to assemble the dish up through step 5, then cover and refrigerate the slow cooker insert for up to 24 hours. When you’re ready to make it, simply place the insert in your slow cooker and cook as directed!
Why is my rump roast tough?
If your rump roast turns out tough, chances are it hasn’t roasted long enough, or it’s been overcooked without enough liquid. Rump roast needs liquid and it needs time in order to become tender and delicious.
If you’ve been slow cooking your rump roast for less than 8 hours and it’s tough, return it to the slow cooker (on low heat) for another hour or two to allow it to tenderize.
To prevent tough, dry meat, make sure there are at least 2 inches of liquid at the bottom of the slow cooker while it’s cooking. If it’s already been dried out, try to salvage it by adding more beef broth and letting it sit for about an hour on low. If it’s too leathery to be salvageable, repurpose it for stew, soups, chili, or even dog treats!
In order to make your rump roast tender, you need to slow cook it over 8-10 hours on low heat AND make sure there’s plenty of liquid for braising. Otherwise, it can become tough and dry. Slow cooking the rump roast allows for the connective tissue and fats to melt and soften, making it tender and easy to shred, and adding beef broth ensures it stays nice and moist.
My slow cooker pot roast recipe calls for rump roast, or bottom round roast, because of how inexpensive it is. The cuts of meat are best for pot roasts, such as:
– Chuck roast
– Bottom round roast (rump roast)
– Top round roast
Although some beef rump roast slow cooker recipes call for searing, I like to keep things simple and avoid the extra step. Not only does it make more dishes, but I also haven’t found browning a roast beforehand to be helpful or worth the time!
If you happen to have a slow cooker that has a searing function, feel free to use it. Otherwise, my slow cooker rump roast recipe doesn’t require any prep work, searing, or browning ahead of time. Just put everything in the crockpot, and go!
Low and slow is the way to go, especially for a tougher cut like bottom round.
I’ve found that braising it in the slow cooker (set to low) for 8-10 hours yields the best, juiciest, most succulent rump roast around.
Typically I like to put the meat in the crockpot first and arrange the vegetables around it. That way, I can make sure the meat cooks evenly on the bottom. This also helps the meat reach a safe temperature more quickly. Just make sure the vegetables are cut up in about the same size, so they cook evenly.
Pot roasts should be in the slow cooker on low for a minimum of 8 hours. If it’s a larger roast, around 4 lbs, it may need to be cooked longer, around 10 hours.
This slow cooker pot roast with root veggies is a comforting and hearty meal that’s perfect for chilly evenings and gatherings with friends and family. Here are some serving suggestions:
- A loaf of crusty bread or a basket of garlic rolls is the perfect accompaniment to this dish, allowing you to soak up all the delicious gravy.
- Creamy mashed potatoes are a classic side dish for pot roast. Feel free to double up on your spuds by keeping the potato chunks in the crockpot, or simply swap them out for other root veggies like turnips and parsnips.
- While the root veggies in this dish provide plenty of nutrients, you can always add a side of greens, like a salad or some roasted Brussels sprouts, to round out the meal.
- This bottom round roast slow cooker recipe is a great option for potlucks and gatherings with friends and family. You can easily double the recipe to feed a crowd, and it’s always a crowd-pleaser.
- Whether you’re settling in for a cozy night at home or hosting a dinner party, this slow cooker pot roast is a perfect meal. Serve it up with some wine and good company, and you’re sure to have a memorable evening.
Can you put raw beef in a slow cooker?
Yes, you can! Raw beef will be safe to eat and will cook evenly, even if you put the slow cooker on low. Just set it in the bottom of the slow cooker, arrange the vegetables around it, pour in the broth and seasonings, and let it slow cook for 8-10 hours on low.
Is slow-cooker rump roast gluten-free?
So long as your Worchestershire sauce and ranch seasoning are gluten-free, yes!
As a registered dietitian, I can tell you that this slow cooker pot roast with root veggies is not only delicious, but it also provides some great nutritional benefits! For this recipe, I used healthier ingredients to keep the nutritional value as high as possible, while still bringing out the flavors that you’d expect from a pot roast.
Here’s a quick breakdown of the nutritional stats:
At just over 480 calories per serving, this dish is a satisfying and filling meal that will keep you feeling full for hours. It also has a whopping 49 grams of protein per serving, perfect for building muscle, keeping you sated, and reaching your daily protein goals.
I also specifically designed this recipe to be relatively low in sodium. This is important because high sodium intake is associated with an increased risk of high blood pressure and other health issues. Make sure you’re using low-sodium broth and my homemade, salt-free ranch seasoning to add flavor without busting your salt budget.
Total nutritional content per serving is:
- Calories: 481 calories
- Protein: 49 grams
- Sodium: 311 mg
- Carbohydrates: 25 grams
- Fiber: 2 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Rump roast is one of the cheapest cuts of meat, making it very affordable to use for slow cooker pot roast. I paid $3.99 per lb for a 3-lb roast, which came out to be right around $12.
That being said, 3 lbs of roast (with all the veggies) feeds about 6 people. The total for this recipe came out to be $17.35 or about $2.89/serving.
This is what I personally paid to make this recipe:
- 3 lbs rump roast: $11.97
- 2 cups low sodium beef broth: $1.09
- 2 tbsp Worcestershire sauce: $0.25
- 1 ½ lbs yellow potatoes: $1.12
- 2 cups baby carrots: $0.51
- 1 cup pearl onions: $1.48
- 3 tbsp homemade ranch seasoning: $0.49
- ¼ cup unsalted grass-fed butter: $0.44
Other slow cooker recipes:
Shop my recipe:
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Tender Slow Cooker Rump Roast
- 3-3½ lbs rump (or bottom round) roast trimmed of excess fat
- 2 cups low sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 ½ lbs yellow potatoes
- 2 cups baby carrots (or chopped carrots)
- 1 yellow onion quartered
- 3 tbsp homemade ranch seasoning
- ¼ cup unsalted grass-fed butter
- Trim the rump roast of excess fat, and set in the slow cooker.
- Arrange the potatoes, carrots, and onions around the roast.
- Mix together the beef broth and Worcestershire sauce, and pour over the roast and vegetables.
- Sprinkle everything with ranch seasoning, and place the 1/4 cup butter on top of the roast.
- Cook on low for 8-10 hours, until tender & easily shredded. Serve!
Pin me for later!
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
Slow cooker rump roast is a mouth-watering and cozy winter dinner that the whole family is sure to love.
Made this for a large family gathering today. I had two crockpots going with the exact same in each. We followed the homemade ranch seasoning recipe. I am going to be honest and say everything needed *salt*. I should have added some salt to the crockpots. I ended up adding around 1/2 tsp of salt to the gravy which I made from thickening the liquid, and then everyone still added salt to everything at the dinner table. It was tasty though. My immediately family almost never eats beef due to various dietary restrictions and picky eaters, but since it was a large family gathering, it seemed easiest, and it was good. I used great big gold potatoes and quartered them lengthwise. I used regular carrots and cut them into large 3-4 inch sections. Also added a couple parsnips. I was worried the veggies would be mush but because they basically sat on top of the liquid, they were fine. I was able to spoon them out of the pot to put in a serving bowl and no one had mush from the serving bowl. I know from experience that if you put them *under* the roast, they will be mush. So I appreciated reading the tip on this site about putting them on top. It cooked for about 3 1/2 hrs on low and then about 2 1/2 hrs on high in order to have dinner at a certain time and it was perfect.
Megan Byrd, RD says
Yes this is a lower-sodium recipe but I’m so glad your family enjoyed it 🙂
Won’t the vegetables get overdone if cooked for 8 hours? Should they be added at around the 3 to 4 hour mark?
Megan Byrd, RD says
It depends on how soft you like your veggies! My husband loves them cooked with the pot roast for 8 hours, I prefer to roast mine separately. If you like your vegetables a little less soft, you can add them at the 4-hour mark.
Dan Benson says
OMG, made this for dinner today. The best roast I have ever made. 👍🏻
Megan Byrd, RD says
I’m so glad you loved it Dan! 🙂
I cooked the tender slow cooker rump roast for Christmas dinner. My family loved it and I did not have left overs. They took the left overs home with them. The home made ranch dressing made it extra special.
Megan Byrd, RD says
Yay I’m so glad your family loved it! 🙂
I love using my slow cooker and this tender slow cooker rump roast turned out so flavourful and was as tender as promised. Thanks for this recipe!
Well, I tried a few recipes for crockpot beef pot roast but did not like them. BUT yours is the best. It is easy to make following your instructions, too!
I am so sad that I had to get rid of my slow cooker when I moved!! This looks so perfect, it might even convince me to buy a slow cooker JUST to make this recipe 🙂
Caitlyn Erhardt says
I love me a good roast and this one looks incredible. So many wonderful flavors going on.
Keri Bevan says
This was so good! Thank You!