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Slow Cooker Rump Roast And Vegetables

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Rating: 5/5
3 reviews

ready in: 2-5 hrs
serves/makes:   8

recipe id: 86301
cook method: oven, stovetop, crock pot

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4 pounds rump roast, trimmed, boneless
3/4 cup beef broth, or can use water, dry wine, beer or tomato juice instead of broth
1/2 teaspoon basil or thyme, crushed
1/2 teaspoon Worcestershire sauce
2 medium potatoes or sweet potatoes, quartered
4 carrots, cut into 1 1/2-inch pieces


Trim excess fat from meat; reserve trimmings. In a Dutch oven heat trimmings till about 2 tablespoons fat accumulates. Discard trimmings. If necessary add cooking oil to make 2 tablespoons total.

Brown meat slowly (about 10 minutes) on all sides in hot fat. Sprinkle with salt and pepper. Add water or desired Liquid, basil or thyme, and Worcestershire. Cover; simmer 1 to 1 1/2 hours.

Add vegetables. Sprinkle with salt and pepper. Cover; continue cooking about 45 minutes or till meat and vegetables are tender. Add additional water as needed to prevent sticking.

Or, after adding liquid and seasoning, cover and bake in a 325 degrees F oven for 1 to 1 1/2 hours. Add vegetable; continue baking, covered, about 45 minutes or till tender.

Prepare Pot Roast Gravy.

Slow Cooker Directions: Prepare roast as above, except cut meat if necessary to fit slow cooker. Brown meat as directed.

If adding potatoes and carrots, thinly slice the vegetables and place on the bottom of the cooker; place meat atop. Generously salt and pepper meat and vegetables. Add liquid and seasonings (if desired increase seasonings). Cover and cook on low heat setting for 8 to 10 hours. Prepare gravy.

For Pot Roast Gravy: Remove meat and vegetable to a platter; keep warm. Pour meat juices and fat into a large glass measure. Skim off excess fat from pan juices.

Measure 1 1/2 cups juices and add additional liquid, if needed, to make 1 1/2 cups total. Return juices to Dutch oven. Stir 1/2 cup cold water into 1/4 cup flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minute more.

If desired, add several drops Kitchen Bouquet. Season to taste.

TIP: Use a whisk to make gravy, this helps prevent lumps.

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518 calories, 35 grams fat, 10 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Feb 9, 2001

REVIEW: 4 star recipe rating
I baked this at 325 for 1 3/4 hours and it was so tender. I used low sodium beef broth (since it said you could use water) but it didn't have enough flavor I think. Wine or tomato juice may have been better or regular beef broth.

Guest at

REVIEW: 5 star recipe rating
I always make this in my slow cooker as I think it comes out more tender than the oven version. Good with both regular and sweet potatoes or a combination.

Guest at

REVIEW: 5 star recipe rating
Yes, this is old school roast, and yes, the classics still tantalize the taste buds. Good for a work day dinner.

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