Slow Cooker Rump Roast with Vegetables Recipe

why make this recipe

Slow Cooker Rump Roast with Vegetables is a fantastic choice for anyone looking for a hearty and comforting meal. The combination of tender meat and flavorful vegetables makes this dish satisfying and delicious. Using a slow cooker means you can set it and forget it, which is perfect for busy days when you want a home-cooked meal without much fuss. The result is a tender roast that practically melts in your mouth, surrounded by perfectly cooked veggies that soak up all the wonderful flavors.

how to make Slow Cooker Rump Roast with Vegetables

Ingredients

• 3 lb. rump roast (can use 3-4 lbs.)
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 1 large onion, sliced
• ½ lb. baby carrots
• 1 lb. baby yellow potatoes
• 6 garlic cloves
• 2 bay leaves
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 5 cups beef stock (can use beef broth)
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• Fresh parsley, for garnish (optional)

Directions

1. Season the rump roast evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for 3-4 minutes each until nicely browned to lock in flavors.
3. Place sliced onion, baby carrots, baby potatoes, garlic cloves, and bay leaves at the bottom of the slow cooker.
4. Position the seared rump roast on top of the vegetables. Sprinkle dried thyme and rosemary over the roast and pour the beef stock around it.
5. Cover the slow cooker and cook on low for 8 hours or on high for 4-6 hours, until the meat is tender and falling apart.
6. Once cooked, carefully remove the roast and vegetables from the slow cooker and transfer them to a serving platter. Cover loosely to keep warm.
7. In a saucepan, melt butter over medium heat. Whisk in the flour thoroughly to form a smooth roux and cook for about a minute to remove the raw flour taste.
8. Strain 3 cups of the cooking liquid from the slow cooker into the saucepan with the roux. Whisk continuously until the mixture simmers and thickens into a smooth gravy. Season with salt and pepper to taste.
9. Slice or shred the rump roast and serve alongside the cooked vegetables. Pour the homemade gravy over the top and garnish with chopped fresh parsley if desired. Enjoy your comforting meal!

how to serve Slow Cooker Rump Roast with Vegetables

Serve the Slow Cooker Rump Roast with Vegetables hot, ideally right after cooking. It pairs well with crusty bread or dinner rolls, perfect for dipping into the rich gravy. You can also add a simple salad or steamed green beans on the side for a complete meal.

how to store Slow Cooker Rump Roast with Vegetables

Store any leftovers of the Slow Cooker Rump Roast in an airtight container in the refrigerator for up to 3-4 days. To keep the roast and vegetables fresh, ensure they are cooled before sealing. For longer storage, consider freezing the leftovers in a freezer-safe container, where they can last up to 3 months.

tips to make Slow Cooker Rump Roast with Vegetables

• Make sure to sear the roast well. This helps develop rich flavors.
• Don’t rush the cooking process; low and slow is best for a tender roast.
• Feel free to mix in your favorite vegetables, like parsnips or celery, for added flavor and variety.

variation

You can easily adapt this recipe to suit your taste. For a different flavor profile, try adding a splash of red wine to the cooking liquid or incorporating extra herbs like oregano or basil. A splash of Worcestershire sauce can also enhance the gravy’s flavor.

FAQs

1. Can I use a different cut of beef?
Yes, you can use other cuts like chuck roast, but the cooking time may vary slightly.

2. Is it necessary to sear the roast before slow cooking?
Searing is not necessary but adds extra flavor and texture to the meat.

3. Can I prepare this recipe in advance?
You can prep the ingredients the night before. Just place everything in the slow cooker fridge overnight and cook in the morning.

Slow Cooker Rump Roast with Vegetables

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A hearty and comforting meal with tender meat and flavorful vegetables, perfect for busy days.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Total Time: 495 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 3 lb. rump roast
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 1 large onion, sliced
• ½ lb. baby carrots
• 1 lb. baby yellow potatoes
• 6 garlic cloves
• 2 bay leaves
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 5 cups beef stock
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• Fresh parsley, for garnish (optional)

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Instructions

1. Season the rump roast evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for 3-4 minutes each until nicely browned.
3. Place sliced onion, baby carrots, baby potatoes, garlic cloves, and bay leaves at the bottom of the slow cooker.
4. Position the seared rump roast on top of the vegetables. Sprinkle dried thyme and rosemary, then pour the beef stock around it.
5. Cover and cook on low for 8 hours or on high for 4-6 hours, until the meat is tender.
6. Remove the roast and vegetables from the slow cooker and keep warm.
7. In a saucepan, melt butter over medium heat and whisk in flour to form a roux. Cook for about a minute.
8. Strain 3 cups of cooking liquid into the roux, whisk until thickened, and season with salt and pepper.
9. Slice or shred the roast and serve with vegetables, topped with gravy and parsley if desired.

Notes

Searing the roast adds extra flavor. Low and slow cooking ensures tenderness. Feel free to mix in your favorite vegetables.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg