Slow Cooker Rump Roast with Vegetables Recipe

Looking for a delicious and easy meal that’s perfect for any occasion? Look no further than this Slow Cooker Rump Roast with Vegetables recipe! Tender, flavorful, and oh-so-satisfying, this dish is sure to become a family favorite in no time.

Why You’ll Love This Recipe?

1. The great flavors: The combination of savory rump roast, aromatic herbs, and tender vegetables creates a mouthwatering dish that will have everyone coming back for seconds.
2. Quick prep time: With just a few simple steps, you can have this meal prepped and cooking in no time, making it perfect for busy weeknights or lazy weekends.
3. Perfect for meal prep: This recipe is great for meal prepping, as the flavors only get better as they meld together in the slow cooker, making it an ideal option for lunches or dinners throughout the week.

Ingredient Notes:

• Rump roast: You can use any size rump roast for this recipe.
• Kosher salt and black pepper: Season the roast to taste.
• Onion, carrots, potatoes, garlic, bay leaves, thyme, and rosemary: These ingredients add depth of flavor to the dish.
• Beef stock: Use beef broth as a substitute if needed.
• Butter and all-purpose flour: Used to make a simple gravy for serving.
• Fresh parsley: Optional for garnish.

Step-by-Step Instructions:

1. Season the rump roast with salt and pepper.
2. Place the sliced onion, carrots, potatoes, garlic, bay leaves, thyme, and rosemary in the slow cooker.
3. Add the seasoned roast on top of the vegetables.
4. Pour in the beef stock.
5. Cook on low for 8 hours.
6. Make a gravy with butter and flour.
7. Serve the roast and vegetables with the gravy and garnish with fresh parsley.

Helpful Tips:

• For extra flavor, sear the rump roast before adding it to the slow cooker.
• Feel free to add other vegetables like celery or parsnips for variety.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• You can easily reheat this dish in the microwave or on the stovetop.

Expert Tips for the Best Results:

1. For a richer flavor, use homemade beef stock instead of store-bought.
2. Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.
3. Add a splash of red wine or Worcestershire sauce for an extra layer of flavor.

Serving Suggestions:

This Slow Cooker Rump Roast with Vegetables pairs perfectly with creamy mashed potatoes, buttery dinner rolls, and a crisp green salad. For drinks, try a bold red wine or a refreshing iced tea.

this Recipe

Storage and Reheating Tips:

To store leftovers, transfer the roast and vegetables to an airtight container and refrigerate. Reheat in the microwave or on the stovetop until warmed through, adding a splash of broth if needed to prevent drying out.

Frequently Asked Questions:

1. Can I use a different cut of meat for this recipe?

• While rump roast works best for this dish, you can also use chuck roast or brisket for similar results.

1. How can I make this recipe gluten-free?

• Simply substitute cornstarch for the flour to make a gluten-free gravy.

1. Can I cook this recipe on high instead of low?

• Yes, you can cook the roast on high for 4-5 hours for a faster cooking time.

Conclusion:

So, what are you waiting for? Give this Slow Cooker Rump Roast with Vegetables recipe a try and experience the delicious flavors for yourself. Don’t forget to share your feedback and let us know how it turned out! Happy cooking!

Slow Cooker Rump Roast with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emily
• Prep Time: 15 mins
• Cook Time: 8-10 hours
• Total Time: 8 hours 15 mins
• Yield: 6–8 servings 1x
• Category: Main-course
• Method: Slow Cooking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Slow Cooker Rump Roast with Vegetables Recipe is a hearty and comforting meal perfect for family dinners. The tender rump roast is cooked low and slow with flavorful herbs and vegetables for a delicious one-pot meal.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 lb. rump roast
• 1 tsp. kosher salt
• ½ tsp. black pepper

Vegetables:

• 1 large onion, sliced
• ½ lb. baby carrots
• 1 lb. baby yellow potatoes
• 6 garlic cloves

Seasonings and Others:

• 2 bay leaves
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 5 cups beef stock
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• Fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Season the rump roast: Rub the rump roast with salt and pepper.
2. Prepare the slow cooker: Place onions, carrots, potatoes, garlic, bay leaves, thyme, and rosemary in the slow cooker.
3. Brown the roast: Brown the seasoned rump roast in a skillet and place it on top of the vegetables in the slow cooker.
4. Create the gravy: In the same skillet, melt butter, stir in flour, and then slowly whisk in beef stock to create a gravy. Pour this over the roast.
5. Cook: Cover and cook on low for 8-10 hours or on high for 4-5 hours until the roast is tender.
6. Serve: Garnish with fresh parsley before serving.

---

Notes

• For added flavor, you can sear the roast before placing it in the slow cooker.
• You can add more vegetables like celery or mushrooms if desired.

---

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 45 g
• Cholesterol: 150 mg