Learn how to make this easy rump roast recipe in a slow cooker. It's tender, juicy, and so stupid easy that we have it almost every week. Check out the video and step by step instructions - all the family dinner comfort without all the family dinner fuss!
Ingredients
- 2 to 4 pound beef rump roast
- Creole seasoning or your favorite seasoning or beef rub
- Garlic
- Carrots
- Oil
- Onions
Instructions
You want the meat to be tender and juicy? You want it to have a lot of flavor?
Searing is the key to delicious roast beef.
It's a simple step that most people skip but if you take 5 minutes of you time to do it you'll be rewarded with the best flavor. Here are simple step by step images and instructions.
- Rub seasoning into the meat and cover with plastic wrap. Let it sit out for an hour to come to room temperature if you have time. If not just continue to step 2 after seasoning.
- Heat oil in a pan.
- Add onions and saute until they are caramelized.
- Add the garlic and saute for a minute or two. Remove the garlic and onions from the pan.
- Add the seasoned meat, holding it as necessary to sear it on all sides.
- Let it get a good, golden brown crust.
- Add it to the crock pot. Pour in about 1/4 cup water or beef stock and add carrots and any other vegetables you like. Cover and cook for 8 hours on low.
- Remove from the slow cooker.
- Slice very thinly, add back into the stock in the cooker and let heat up for 10 minutes before serving.
Tips
Rump roast is delicious in the crockpot as long as you don't drown it with water. The trick to this cut of beef is to either dry roast it in the oven or use just a little water in the slow cooker and then slice it super thin.
I like using the slow cooker method. It means I can cook this meat all year without worrying about heating up the kitchen, plus I love being able to walk away from it and not think about it for hours.
There are a couple of main things to watch for if you want the best beef roast of your life...
- Season well
- Brown the meat
- Don't overcook
- Slice it thinly
That's easy, right?
What's the difference between rump roast and chuck roast?
The main difference between these two cuts of beef is where they come from. The rump roast comes from the top of the rump of the cow while the chuck roast comes from the shoulder area.
Rump roast is also a much leaner cut.
How much will I need?
Since there isn't a lot of fat on this you can plan on about 2 1/2 pounds for four people - that will be plenty. I'd get a little extra because the leftovers are good for so many things!
Here's a handy chart -
| 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 |
Do you really have to brown the roast before putting it in the crockpot?
Although recipes sometimes don't tell you to brown the rump roast before adding it to the slow cooker there are advantages to taking a minute to do it. Searing the meat gives it a crust, helps it develop more flavor, and just makes it better overall.
Related recipes
Since y'all know we're from Texas it should come as no surprise that beef takes up a big part of our grocery bill. Here are some of my other favorites from here on Restless Chipotle.
- Crockpot Beef and Noodles is classic comfort food that’s packed with old fashioned goodness. Melt in your mouth beef and a rich, savory gravy is spooned over buttery noodles.
- Slow Cooker Italian Beef Sandwiches are melt in your mouth tender with just a little tangy spice. This easy recipe has just two ingredients and simmers in the slow cooker all day so it’s ready when you are.
- Shepherd's Pie with Leftover Roast This easy shepherd’s pie recipe is a delicious way to use up leftover roast beef! During the last few minutes of baking the whole thing is sprinkled with Cheddar cheese so that each bite is gooey, buttery, creamy perfection.
- Cajun Slow Cooker Pot Roast This slow cooker pot roast recipe is full of Cajun spice and flavor. Making a mirepoix and searing the meat before cooking makes all the difference.
- Beef Round Roast Tender beef is given a sweet, tangy marinade and then roasted to perfection. Delicious for Sunday dinners - leftover make the best roast beef sandwiches ever!
☕️ Kaffeeklatsch
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 of 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.
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📋Recipe
Grandma's Sunday Rump Roast in the Crockpot
Equipment Needed
Ingredients
- 2.5 pounds beef rump roast
- 2 1/2 teaspoons Tony Chachere's Creole seasoning, or kosher salt
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and chopped
- 1/4 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
How Much Will I Need?
Since there isn't a lot of fat on this you can plan on about 2 1/2 pounds for four people - that will be plenty. I'd get a little extra because the leftovers are good for so many things! Here's a handy chart -| 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 |
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