Grandma's Sunday Rump Roast in the Crockpot

A close up of roast and carrots being spooned from the slow cooker.

Grandma's Sunday Rump Roast in the Crockpot

Searing the meat before adding it to the slow cooker, using just a little water or stock, and cutting thinly are the reasons this roast is absolutely mouthwateringly delicious!

Course Main Dish - Beef

Cuisine Amercian Heritage

Prep Time 10

Cook Time 8

Total Time 8 10

Servings people

Calories 425kcal

Author Marye Audet-White

Equipment

Ingredients

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.

Video

Notes

Storage:

Store any leftovers in an airtight container for up to four days. You can also freeze rump roast in an airtight container. It'll keep for up to three months!

Tips:

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