Print

Slow Cooker Rump Roast with Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 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)

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

Find it online: https://pennykitchenz.com/slow-cooker-rump-roast-vegetables-recipe/

Scroll to Top