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Slow Cooker Rump Roast

A tender and flavorful slow-cooked dish perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 pounds of rump roast
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 cup of beef broth
  • 2 cups of carrots chopped
  • 2 cups of potatoes diced
  • 1 cup of onion chopped

Equipment

  • Slow cooker
  • Knife and cutting board
  • Measuring cups and spoons
  • Large skillet (optional for searing)
  • Tongs

Method
 

  1. Start by trimming any excess fat from the rump roast.
  2. Rub the roast with salt, black pepper, garlic powder, and onion powder.
  3. In a large skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
  4. Chop the carrots, potatoes, and onions into uniform bite-sized pieces.
  5. Place the chopped vegetables in the bottom of the slow cooker.
  6. Add the seared roast on top of the vegetables.
  7. Pour the beef broth over the roast and vegetables.
  8. Cover the slow cooker and cook on low for 8 hours.
  9. Once cooked, remove the roast and vegetables from the slow cooker and let the roast rest for a few minutes before slicing.

Notes

For even better flavor, add a splash of red wine to the broth before cooking.