Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
- This
slow cooker rump roast recipe is a ridiculously easy, hearty meal the whole family will love! - Crockpot roast beef is what Sunday dinners are made of, and it’s even better the next day, too!
- Don’t skip the simple step of searing all sides of the roast—browning the meat produces a delicious crust and juicy texture!
Rump roast in the crock pot with veggies in a delicious brown gravy is the best way to end your weekend.
With a few simple ingredients, 10 minutes of prep time, and slow cooking, this meal has a savory, old-fashioned flavor. One bite and you'll agree this is the best crock pot roast recipe ever!
🧾 Ingredient notes
- If you’re allergic to peanuts, replace the peanut oil with olive oil, avocado oil, vegetable oil, or canola oil.
- Tony Chachere's Creole Seasoning makes the best dry rub for rump roast, but you can opt for simpler kosher salt and pepper instead.
- Add bay leaves and whatever fresh herbs you have (like rosemary, thyme, and oregano) to infuse the gravy with even more flavor.
- Some people use a splash of Worcestershire sauce, soy sauce, balsamic vinegar, or red wine to enhance the meaty flavors in this delicious roast.
🔪How to Cook Rump Roast in a Crock Pot
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Saute the onion and garlic in a large skillet until golden brown.
- Sear all sides of the seasoned roast on medium-high heat until browned.
- Add the beef, onions, garlic, and carrots to the crockpot. Pour the beef stock on top of the roast. Slow-cook the rump roast on low for 8 hours.
- Thinly slice the beef and return it to the
slow cooker for an additional 10 minutes of cooking time.
How much will I need?
| 2 people | 1.5 pounds |
| 4 people | 2.5 pounds |
| 6 people | 3.5 pounds |
| 8 people | 4.5 pounds |
| 12 people | 6.5 pounds |
🎥 Video
🥫 How to store leftovers
Leftover Sunday rump roast makes Mondays exciting! Store any leftovers in an airtight container for up to four days.
Quickly warm leftovers in the microwave (but don't overheat it) or use the stovetop.
You can freeze rump roast in an airtight container. It'll keep for up to three months!
Let the frozen rump roast thaw in the fridge overnight before reheating, or dump it into a saucepan on the stovetop.
💭 Things to know
Expert Tip: Although some pot roast recipes don’t tell you to sear the meat before adding it to the
- If possible, let the meat sit out at room temperature for a half hour before searing. Cold meat that’s cooked straight out of the fridge will cook unevenly.
- Pat your roast with paper towels before seasoning. Removing excess moisture helps the dry rub stick better and prevents oil splatters.
- To make a thicker gravy, create a cornstarch slurry with a cup of the cooking liquid. Then, stir the mixture in and let it simmer.
- Deglaze your skillet with the beef stock or a little water and scrape all those flavorful brown bits into your
slow cooker . Yum! - Although I prefer to thinly slice the meat at the end of the cooking time, you can also shred it with forks or cut it into large chunks.
- It takes anywhere from 8-10 hours to cook your rump roast at a low temperature. However, larger roasts may need longer cooking time.
📚 Related recipes
- A fun twist on a classic recipe, Cajun Slow Cooker Pot Roast is fall-apart tender and juicy with a little cajun kick from the spices.
- Pot Roast and Jalapeno Cheese Grits pairs the best
slow cooker pot roast with creamy grits that'll make your whole house smell like Mom’s! - This Mississippi Pot Roast is another great recipe for a cozy dinner with minimal prep work—onion soup mix and pepperoncinis bring the flavor!
🍽️ Serve rump roast with...
Make your rump roast a complete meal with my old-fashioned Cloverleaf Rolls. This simple recipe creates tender and buttery rolls with a sweet, light crumb—perfect for dunking in gravy!
Of course, there are really no better side dishes for meat than potatoes. My Copycat Bob Evans Mashed Potatoes are rich, creamy, and even better than the original—your entire family will love it.
Finally, enjoy a classic dessert with old-fashioned flavor. This Easy Lemon Bar Recipe is tart and tangy with a sweet and spicy gingerbread crust.
📞 The last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Grandma's Sunday Rump Roast in the Crockpot
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2.5 pounds beef rump roast
- 2 ½ teaspoons Creole Seasoning (Tony Chachere’s), or kosher salt
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and chopped
- ¼ cup beef stock
- 1 pound carrots, baby carrots work best
- 2 tablespoons oil, I use peanut oil
Instructions
- Remove the meat from the refrigerator up to 2 hours before cooking - if you have time.
- Pat the meat dry with paper towels.
- Rub the seasoning into the beef.
- Heat oil in a heavy skillet.
- Saute the onions until they are caramelized and turn golden.
- Add the garlic and saute for a minute or two.
- Remove garlic and onions from the skillet.
- Add the beef and sear for 3 minutes on each side until a golden brown crust forms.
- Add the beef to the slow cooker.
- Top with the onions, garlic, and carrots.
- Pour the beef stock over the top.
- Cover and cook on low for 8 hours.
- Slice thinly.
- Add back into the stock for about 10 minutes before serving.
Notes
- Sear the meat before putting in the slow cooker for the best flavor.
- If possible, let meat sit out at room temperature for a half hour before searing. Cold meat that’s cooked straight out of the fridge will cook unevenly.
- Pat your roast with paper towels before seasoning. Removing excess moisture helps the dry rub stick better and prevents oil splatters.
- To make a thicker gravy, create a cornstarch slurry with a cup of the cooking liquid. Then, stir the mixture in and let it simmer.
- Deglaze your skillet with the beef stock or a little water and scrape all those flavorful brown bits into your slow cooker. Yum!
- Although I prefer to thinly slice the meat at the end of the cooking time, you can also shred it with forks or cut it into large chunks.
- It takes anywhere from 8-10 hours to cook rump roast at a low temperature. However, larger roasts may need longer cooking time.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
👩🍳 FAQs
The best cuts of beef for a
The main difference between these two cuts of beef is where they come from. The rump roast is from the top of the rump of the cow, while the chuck roast is from the shoulder. Rump roast is a lean cut of beef compared to chuck roast.
Although you can cook your rump roast on high for 4-5 hours, I don’t recommend it. After all, slow-cooked meats are more tender!
Yep! Follow the original recipe, and then cook the roast in your sealed InstaPot at high pressure for 20 minutes per pound of meat.
Yep! Follow the recipe to prep the roast as directed. Then, cook the beef roast in a Dutch oven with the lid on for about 3 hours. You can do this directly on the stovetop or in a 300-degree preheated oven.
It depends on how many people you’ll be serving—and how hungry they are! Factor in about 2 ½ pounds of beef per 4 people.
First published Feb. 13, 2020 Last updated Feb. 7, 2024 for better images and editorial improvements.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
Rump roast is what Sunday dinners were made of. When you see those gorgeous images of plates of beef and gravy, mashed potatoes on the side?
Rump roast.
The first time I made this dish I was newly married, just shy of my 20th birthday, and without much cooking experience. My family life, growing up, was unique - and not something I necessarily wanted to emulate so I hungrily watched Father Knows Best, Leave It to Beaver, and other mid-20th century sitcoms to see how it should be done.
My husband was in the military so when he'd go to work at 4 am I'd cook like crazy until I came up with something edible, then I'd throw out everything that didn't work by 12 noon so the kitchen looked and smelled normal by the time he walked in the door.
I wasn't sure about many things but I knew that families were supposed to have Sunday Dinners and I was determined not to be outdone by Mrs. Cleaver.
I decided roast beef would be the perfect way to show off my newly formed cooking skills.
I wasn't sure how much meat to buy, but he ate a lot so I decided 4 pounds looked about right for the two of us. I followed the recipe carefully and, lo and behold, it smelled (and tasted) amazing when it was done.
It was just that I had to make him drive back to the base and pick up 6 of the unmarried guys because apparently, 4 pounds of beef feeds a lot of people.
A lot.
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