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Crockpot Rump Roast

Tender crockpot rump roast slow cooked with potatoes, carrots, onion, garlic and herbs, finished with a simple gravy from the juices.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb beef rump roast (1.4 to 1.8 kg)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 1/2 lb baby potatoes (680 g)
  • 4 medium carrots cut into chunks
  • 1 large onion cut into wedges
  • 4 cloves garlic smashed
  • 1 1/2 cups beef broth (360 ml)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 tbsp cornstarch mixed with 3 tbsp cold water

Method
 

  1. Rub the roast with salt, pepper and garlic powder and sear in the oil on all sides until browned.
  2. Add the potatoes, carrots, onion and garlic to a 6-quart slow cooker and set the roast on top.
  3. Pour in the broth and Worcestershire and sprinkle with the thyme and rosemary.
  4. Cover and cook on LOW for 8 to 9 hours, until fork-tender.
  5. Strain the juices into a saucepan, whisk in the cornstarch slurry, and simmer 1 to 2 minutes until thick.

Notes

Cook on LOW for the most tender rump roast.