Slow Cooker Rump Roast with Vegetables

ByJenn
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A slow cooker rump roast is the perfect meal for when you want something filling but don’t have time to stand in the kitchen. With tender beef, soft potatoes, and sweet carrots, it’s a comforting dish that comes together with just a few simple steps. All you need is a slow cooker, and it does all the hard work for you.

A plate of pot roast with potatoes, carrots, and onions garnished with rosemary sits on a countertop near a slow cooker.
Slow Cooker Rump Roast with Vegetables. Photo credit: Bagels and Lasagna.

This dish brings me back to the days when we’d set the slow cooker in the morning and look forward to a delicious meal later. The smell would fill the house, and we’d all gather around the table, eager to dig in. It’s the kind of meal that’s easy to make and always hits the spot.

Personal experience with Slow Cooker Rump Roast with Vegetables

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Slow Cooker Rump Roast with Vegetables is one of those meals I rely on when I want something simple yet filling. It’s hands-off, so you don’t have to worry about it, and the slow cooker works its magic. The beef gets so tender, and the vegetables soak up all the flavors. It’s a meal that’s easy to make, and everyone loves it.

Ingredients

Ingredients for a roast: onion, salt, black pepper, rump roast, yellow baby potatoes, sprigs of thyme, baby carrots, beef broth, and a sprig of rosemary on a marble countertop.
Photo credit: Bagels and Lasagna.

How to make Slow Cooker Rump Roast with Vegetables

Season the roast

Place the rump roast in the slow cooker and season both sides with salt and pepper. This step helps bring out the flavor in the meat.

A raw beef roast sits in a slow cooker.
Place rump roast in slow cooker.
A raw seasoned beef roast in a slow cooker.
Add salt and pepper.

Add the vegetables

Peel and quarter the onion, and then add it to the slow cooker. Toss in the baby potatoes and carrots, arranging them around the roast.

A raw beef roast seasoned with pepper sits on top of baby carrots in a slow cooker.
Add carrots.
A raw beef roast sits in a slow cooker with chopped onions and carrots. Nearby are small potatoes, a cup of broth, and sprigs of fresh herbs on a white surface.
Add onion.
Raw beef roast, baby potatoes, carrots, and onion slices arranged in a slow cooker, with a glass of broth and sprigs of rosemary on the side.
Add baby potatoes.

Add herbs and beef broth

Add the rosemary and thyme into the slow cooker. These herbs will infuse the beef and vegetables with their natural flavor. Pour the beef broth over the roast and vegetables. This liquid will keep everything moist and tender as it cooks.

A slow cooker filled with a raw beef roast, whole baby potatoes, onions, and fresh sprigs of rosemary and thyme, seen from above on a marble surface.
Add herbs.
A hand pours liquid from a measuring cup into a slow cooker containing raw beef, baby potatoes, onion slices, rosemary, and thyme.
Add beef broth.

Set the slow cooker, shred and serve

Cover the slow cooker and set it to cook on high for 4-5 hours or on low for 7-8 hours. Either setting works well, so you can choose based on your schedule. Once cooked, the beef should be tender and easy to shred. Serve the beef with the vegetables and some of the broth for extra flavor.

A slow cooker filled with a cooked beef roast, baby potatoes, carrots, herbs, and broth on a white marble surface.
Cook and serve.

Serving suggestions

This slow cooker rump roast with vegetables is a complete meal, but it pairs well with a Easy Cold Pasta Salad or some crusty bread. You could also add a side of Mashed Cauliflower with Crispy Brussels Sprouts Cherries and Pistachios or mashed potatoes to make it feel even more special. 

For a Southern twist, try serving it with cornbread or collard greens. If you have leftovers, try using the shredded beef for sandwiches the next day.

A plate with slices of roast beef, baby potatoes, carrots, and onions, garnished with a sprig of rosemary. Another plate and a green towel are in the background.
Slow Cooker Rump Roast with Vegetables. Photo credit: Bagels and Lasagna.

Storage tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the beef and vegetables for up to 3 months. 

To reheat, thaw overnight in the fridge and heat on the stovetop with a bit of extra beef broth to keep it moist.

A plate of pot roast with potatoes, carrots, and onions, garnished with a sprig of rosemary, sits on a table with a green towel and a slow cooker in the background.
Slow Cooker Rump Roast with Vegetables. Photo credit: Bagels and Lasagna.

Notes

This Slow Cooker Rump Roast with Vegetables is one of my go-to recipes because it’s so easy and flavorful. It’s great for busy days when you don’t have time to cook, but still want a comforting meal. 

I hope this recipe becomes a favorite in your kitchen too, it’s simple, delicious, and perfect for sharing with family.

A plate of pot roast with potatoes, carrots, and onions garnished with rosemary sits on a countertop near a slow cooker.

Slow Cooker Rump Roast with Vegetables

Zuzana Paar
A slow cooker rump roast is the perfect meal for when you want something filling but don’t have time to stand in the kitchen. With tender beef, soft potatoes, and sweet carrots, it’s a comforting dish that comes together with just a few simple steps. All you need is a slow cooker, and it does all the hard work for you.
Print Recipe Pin Recipe
Prep Time 5 minutes
High Cook Time 5 hours
Total Time 5 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 308 kcal

Equipment

  • Slow cooker (Crockpot)
  • Knife
  • Cutting board
  • Spoon or tongs for stirring

Ingredients
  

  • 2.5 lbs rump roast
  • 1.5 lbs yellow baby potatoes halved
  • 1 lb baby carrots
  • 3 cups beef broth
  • 1 onion peeled and quartered
  • 1 sprig rosemary
  • 3-4 sprigs thyme
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste

Instructions
 

  • Place the rump roast in the slow cooker and season both sides with salt and pepper. This step helps bring out the flavor in the meat.
  • Peel and quarter the onion, and then add it to the slow cooker. Toss in the baby potatoes and carrots, arranging them around the roast.
  • Add the rosemary and thyme into the slow cooker. These herbs will infuse the beef and vegetables with their natural flavor.
  • Pour the beef broth over the roast and vegetables. This liquid will keep everything moist and tender as it cooks.
  • Cover the slow cooker and set it to cook on high for 4-5 hours or on low for 7-8 hours. Either setting works well, so you can choose based on your schedule.
  • Once cooked, the beef should be tender and easy to shred. Serve the beef with the vegetables and some of the broth for extra flavor.

Nutrition

Serving: 1ServingCalories: 308kcalCarbohydrates: 8gProtein: 44gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 117mgSodium: 1000mgPotassium: 923mgFiber: 3gSugar: 4gVitamin A: 10451IUVitamin C: 4mgCalcium: 75mgIron: 5mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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