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–+ servings

Crock Pot Rump Roast

Tender Crock Pot Rump Roast slow cooked with carrots and potatoes creates a cozy meal for busy weeknights or family gatherings.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 3 pounds rump roast
  • 2 tablespoons sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 medium yellow onion cut into 1-inch pieces
  • 5 large carrots cut into 1-inch pieces
  • 1.5 pounds baby potatoes
  • 4 cloves garlic smashed
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 2 tablespoons avocado oil or vegetable oil
  • 5 cups beef stock or beef broth

For the Gravy

  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • salt and freshly ground black pepper to taste

Instructions
 

Preparation Steps

  • Season the rump roast with sea salt and ground black pepper and let sit until it comes to room temperature (about 15 minutes).
  • In the meantime, add the chopped yellow onions, carrots, baby potatoes, garlic, oregano, and bay leaves to the bowl of a slow cooker. Set aside.
  • Heat the avocado oil in a heavy-bottomed pan over medium-high heat.
  • Place the seasoned rump roast in the pan and let sear for 2 minutes before flipping and searing for 2 minutes on the other side.
  • Transfer the seared rump roast to the slow cooker; pour in the beef stock. The liquid should cover about 3/4 of the rump roast. If needed, add more broth.
  • Close the slow cooker and cook on low heat for 8 hours, flipping the roast halfway through.
  • When cooking time is up, remove the beef from the slow cooker and transfer it to a cutting board. Shred the rump roast using two forks or meat shredders - it should be fall-apart tender. If it's not pulling easily, place it back in the slow cooker and continue to cook for 30 more minutes and up to one hour.
  • Melt the butter in a saucepan over medium heat.
  • Add the flour and whisk continuously for 2 minutes (do NOT allow the mixture to brown).
  • Slowly add 3 cups of the cooking liquid from the slow cooker, whisking continuously until smooth.
  • Allow the gravy to simmer for 3 to 4 minutes or until thickened to your desired consistency, stirring occasionally.
  • Serve the shredded rump roast over the carrots and potatoes and top with the gravy.

Notes

This slow cooker rump roast is a delicious and hearty meal perfect for any occasion. The meat becomes incredibly tender, and the vegetables are perfectly cooked.