Description
A classic, hearty slow cooker meal made with tender rump roast, baby potatoes, carrots, and savory broth. Just 5 minutes of prep for a comforting one-pot dinner the whole family will love.
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
Instructions
Season the Roast: Place the rump roast in the slow cooker and season with salt and black pepper.
Add Vegetables: Peel and quarter the onion, then add it to the slow cooker along with baby potatoes, carrots, rosemary, and thyme.
Add Broth: Pour beef broth over the roast and vegetables.
Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the roast is tender and the vegetables are soft.
Serve: Remove roast, slice, and serve hot with the vegetables and broth.
Notes
Use baby gold potatoes for best texture—they hold up well during slow cooking.
You can sear the roast before slow cooking for added depth of flavor (optional).
Store leftovers in the fridge for up to 3 days or freeze for later.
Add celery or parsnips for even more root vegetable flavor.
- Prep Time: 5 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: American
