Name: Crockpot Rump Roast with Root Vegetables
Prep time: 5 min
Cook time: PT-488139H41M12S
Total time: 5 h 5 min
Cuisine: American
Ingredients: 2.5 lbs rump roast; 1.5 lbs yellow baby potatoes 1 lb baby carrots 3 cups beef broth 1 onion, quartered 1 sprig rosemary 3–4 sprigs thyme 1 tsp salt, or to taste 1 tsp black pepper, or to taste

Why You’ll Love This Recipe

I love this recipe for how incredibly easy and satisfying it is. With just five minutes of prep, I get a complete, well-balanced meal that’s perfect for a cozy night in or a family dinner. The beef comes out melt-in-your-mouth tender, and the root vegetables are soft and flavorful without being mushy. It’s a true one-pot wonder that requires very little cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 2.5 lbs rump roast
– 1.5 lbs yellow baby potatoes
– 1 lb baby carrots
– 3 cups beef broth
– 1 onion
– 1 sprig rosemary
– 3–4 sprigs thyme
– 1 tsp salt, or to taste
– 1 tsp black pepper, or to taste

directions

I place the rump roast directly into the slow cooker and season it generously with salt and pepper.
I peel the onion and cut it into quarters.
I add the onion, potatoes, carrots, rosemary, thyme, and beef broth to the crockpot.
I cover and cook everything on low for 7–8 hours or on high for 4–5 hours, depending on how much time I have.
Once the roast is tender, I remove it from the slow cooker, slice it, and serve it hot alongside the vegetables.

Servings and timing

This recipe serves 6–8 people. It takes just 5 minutes to prep and cooks for 4–5 hours on high or 7–8 hours on low in the slow cooker.

Variations

When I want to change things up, I add parsnips or turnips to the mix for more earthy flavor. Sometimes I use red potatoes or sweet potatoes instead of yellow baby potatoes. If I’m out of rosemary or thyme, I’ll use Italian seasoning or bay leaves for a different herb profile. For extra richness, I sear the rump roast in a hot pan before adding it to the slow cooker—it’s an optional step, but it adds great flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm everything on the stovetop over medium heat, or I microwave it in short intervals until heated through. If the roast seems a little dry the next day, I just spoon some of the leftover broth over it when reheating. This meal also freezes well—perfect for make-ahead dinners.

FAQs

Can I sear the rump roast before adding it to the crockpot?

Yes, and I often do when I have a few extra minutes. Searing the roast in a hot skillet before slow cooking adds a rich, caramelized flavor to the meat and makes the final dish even more delicious.

What other vegetables can I add?

I sometimes add chunks of celery, parsnips, or sweet potatoes for more variety and flavor. Just make sure the veggies are cut into similar sizes so they cook evenly.

How do I know when the roast is done?

I check that the roast is fork-tender and easy to slice or shred. Cooking times may vary slightly depending on the thickness of the roast and the settings on my slow cooker.

Can I use a different cut of beef?

Yes, I’ve also made this recipe with chuck roast or bottom round. Both cuts work well and become tender with slow cooking.

Do I need to peel the potatoes?

I usually don’t. Baby potatoes have thin skins that become tender when cooked, and leaving the skin on saves me time and adds a rustic touch to the dish.

Conclusion

Crockpot Rump Roast with Root Vegetables is one of those classic slow cooker meals I turn to again and again. It’s hearty, wholesome, and practically cooks itself. Whether I’m feeding a crowd or just want something warm and filling for the week, this recipe never fails to hit the spot. It’s comfort food at its best—and I barely have to lift a finger.