Tender Slow Cooker Rump Roast

Name: Tender Slow Cooker Rump Roast
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 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

Slow cooker rump roast is tender & shreds easily! Crockpot beef pot roast with vegetables like potatoes & carrots is a healthy & easy dinner!

One of my family’s favorite dinners on a cold winter evening is a warm, slow cooker rump roast. 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. This makes it healthier than other roast options. But that also means it can dry out or toughen up if not cooked properly.

By cooking it on low in the crockpot, with enough liquid and the right flavors, slow cooker rump roast can be one of the most delicious roasts you’ve ever had!

The perfect winter’s evening dinner is a tender, juicy, and slow cooker pot roast you barely had to put any effort into. But first, some Q&A.

Jump to:

What is rump roast?
What does it taste like?
Ingredients
Substitutions
Instructions
Why is my rump roast tough?
Tips & FAQ
Nutritional Info
Pricing Info
Other slow cooker recipes:
Recipe

What is rump roast?

Rump roast is a cut of beef that is towards the back of the cow. It’s sometimes referred to as the bottom round, and that is usually what it’s sold as at the grocery store.

Rump roasts are less fatty and marbled than other cuts of beef because they are working muscles. This requires the roast to be slow-cooked at low heat to become edible and tender.

What does it taste like?

This slow cooker rump roast recipe is incredibly tender, juicy, and falls apart right in the slow cooker. The vegetables soak up the beef broth and ranch flavors, making it one of the most delicious and easy pot roast recipes you’ll ever make!

Ingredients

Rump roast – This is the star of this recipe, and is often less expensive than other cuts of beef. Because it’s a tougher piece of meat, it’s ideal for slow cooking to tender perfection!

Low sodium beef broth – I love the flavor that the beef broth gives to this pot roast recipe, but doesn’t add too much sodium in the process!

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!

Potatoes – The potatoes get really tender in this recipe, so make sure to cut them in 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.

Onion – A must for this recipe, they add so much flavor without much effort at all!

Homemade ranch seasoning – I like to use my homemade, salt-free ranch seasoning made from dried herbs and spices. Grab that recipe here.

Unsalted butter – Make sure to use grass-fed, unsalted butter if you can. That is the healthiest and most natural type of butter you can buy!

Substitutions

Rump roast – If you don’t have a bottom round roast or rump roast on hand, this recipe works great with brisket, top round roast, or chuck roasts as well!

Low sodium beef broth – Any broth will work for this recipe, but make sure you get low sodium to avoid all the extra salt.

Worchestershire sauce – This adds such a great flavor to the rump roast, but is optional. If you don’t have it on hand, just omit it from the recipe.

Potatoes – Feel free to use any type of potato you have on hand. Some great ones are baby yellow potatoes, red potatoes, russets, and Yukon gold potatoes. YOu can even skip the potatoes and make Boursin mashed potatoes on the side instead!

Carrots – You can either cut up a few carrots or use baby carrots as I did. If you have some baby carrots lying around, add those and save yourself some work!

Onion – You can chop up a whole yellow onion, or use about a cup of peeled pearl onions.

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.

Instructions

A raw rump roast topped with onions, potatoes, and carrots in crock pot.

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.
Place the 1/4 cup butter on top of the roast.
Cook on low for 8-10 hours, until tender & easily shredded. Serve!

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 not salvageable, repurpose it for stew, soups, chili, or even dog treats!

Tips & FAQ

Does rump roast get tender?

In order to make your rump roast tender, you need to slow cook it over 8-10 hours on low heat. 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.

What is the best cut of meat for a slow cooker pot roast?

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
– Brisket

Do you have to brown a roast before putting it in the crockpot?

Although some recipes call for this, I like to keep things simple and avoid doing this. Not only does it make more dishes, but I also haven’t found browning a roast beforehand to be helpful or worth the time!
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!

Can you put raw beef in the slow cooker?

Yes, you can! Raw beef, even when on low in the crockpot, will be safe to eat and cook evenly. 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.

Should meat or vegetables go in the crockpot first?

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.

How long can I leave a roast in the slow cooker?

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.

Nutritional Info

For this rump roast 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.

To help moisten the roast, you definitely want to use the unsalted, grass-fed butter, as well as the beef broth. These will help to seal in the flavors and make the roast tender.

Make sure to also use my homemade, salt-free ranch seasoning to add flavor without all the added sodium and preservatives that a lot of ranch seasonings have.

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.

Pricing Info

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

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5 from 10 votes