Crock Pot Rump Roast with Vegetables and Homemade Gravy Recipe
This Crock Pot Rump Roast recipe delivers a tender, flavorful beef dish that cooks low and slow to perfection. Seasoned with sea salt, black pepper, oregano, and aromatics, the rump roast is seared then slow-cooked with carrots, baby potatoes, and onions until melt-in-your-mouth tender. Finished with a rich homemade gravy made from the cooking liquid, this comforting meal is perfect for a hearty family dinner.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beef and Vegetables
- 3 pounds rump roast
- 2 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 medium yellow onion, cut into 1-inch pieces
- 5 large carrots, cut into 1-inch pieces
- 1½ pounds baby potatoes
- 4 cloves garlic, smashed
- 1 tablespoon dried oregano
- 2 bay leaves
- 2 tablespoons avocado oil (or vegetable oil)
- 5 cups beef stock (or beef broth)
Gravy
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
Instructions
- Season the beef: Season the rump roast generously with sea salt and freshly ground black pepper. Allow it to come to room temperature for about 15 minutes to ensure even cooking.
- Prepare vegetables: Place chopped yellow onions, carrots, baby potatoes, smashed garlic cloves, dried oregano, and bay leaves into the slow cooker. Set aside.
- Sear the roast: Heat avocado oil in a heavy-bottomed pan over medium-high heat. Add the seasoned rump roast and sear each side for 2 minutes to develop a browned crust.
- Transfer to slow cooker: Place the seared rump roast on top of the vegetables in the slow cooker. Pour in beef stock until it covers approximately 3/4 of the roast. Add more broth if necessary.
- Slow cook: Cover and cook on low heat for 8 hours, flipping the roast halfway through to ensure even cooking.
- Shred the meat: Remove the roast and transfer to a cutting board. Shred the beef using two forks; it should be fall-apart tender. If not, return it to the slow cooker and cook for an additional 30 minutes to 1 hour.
- Make the gravy: Melt butter in a saucepan over medium heat, then whisk in flour continuously for 2 minutes without browning. Slowly pour in 3 cups of the cooking liquid from the slow cooker while whisking continuously until smooth.
- Simmer and thicken: Let the gravy simmer for 3 to 4 minutes, stirring occasionally until it reaches your desired thickness. Season with salt and pepper to taste.
- Serve: Plate the shredded rump roast over the cooked carrots and baby potatoes. Spoon the rich gravy over the top and enjoy.
Notes
- For best results, use a heavy-bottomed pan for searing to get a good crust on the beef.
- Flipping the roast halfway through cooking helps ensure tender, evenly cooked meat.
- If you prefer a thicker gravy, you can increase the flour by 1 tablespoon, or simmer longer.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Ensure the beef is fully thawed if previously frozen to guarantee even cooking.
