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, this rump roast Crock Pot recipe will 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, just like my Crock Pot London broil recipe. But first, some Q&A.
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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
- 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
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.
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
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!
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.
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.
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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Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Tender Slow Cooker Rump Roast
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
Instructions
- 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!
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Slow cooker rump roast is a mouth-watering and cozy winter dinner that the whole family is sure to love.
xoxo Megan
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.
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?
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.
OMG, made this for dinner today. The best roast I have ever made. 👍🏻
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.
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 🙂
I love me a good roast and this one looks incredible. So many wonderful flavors going on.
This was so good! Thank You!