Looking for a simple, comfort food favorite? Try this Slow-Cooker Roast Beef using a Rump Roast. YUM! Perfect for Sunday Supper or any busy weeknight.
I am going to lay it all out for you: I’m a kitchen appliance hoarder. Right now, I own THREE slow-cookers and I use them all. It may seem excessive, but they all serve various purposes.
My Ninja Cooker has a higher heat, so meals cook quickly–plus I can brown meat with it’s stove top setting. I have a Hamilton Beach one which has a thermometer which is perfect for slow-cooking juicy chicken. When there’s a party or event to cook for, I’ve got you covered!
This is the time of year where you want to gather up classic, no-fail slow-cooker recipes. Roasts are perfect for slow-cookers because they make tougher cuts of meat melt into deliciousness.
Since large roasts are on the pricier side, I always wait for a sale or markdown on these cuts of meat. This week, Fresh Thyme has Buy 1, Get 1 Rump Roasts. I found 2 decent sized ones for $17. Not bad, if you consider how many meals they serve.
In some markets, the rump roast goes by the name English Roast. Same idea and is usually also more affordable than something like a chuck roast. I found one on sale last week for $2.19/lb!
What you will need for this recipe:
- Rump or English Roast – at LEAST 3 lbs
- Slow Cooker or Pressure Cooker
- A nice Italian seasoning. I love Litehouse’s dried herbs or Penzey’s Italian Blend
- Potatoes, carrots, onion. Celery if desired, also.
- A nice beef stock. I love Better Than Bouillon.
Seasoning well is key. Don’t be afraid to get a little heavy handed! I like to cover both sides with the seasoning, then drizzle a little oil to help it stick.
Step One: Heat your slow-cooker on LOW (8 hours) or HIGH (4-6). Spray with cooking spray. Add cut veggies. I also added mushrooms later, which I forgot to picture. Baby carrots are super convenient, but regular peeled and cut ones work great, too! Be sure to season with salt and pepper.
Step Two: Season beef on both sides and lay on top of veggies. The simple seasoning will add tons of flavor while slow-cooking and form a flavorful crust when you slice it. Once the beef is in the slow-cooker, pour 1 cup of beef stock around the veggies. Cover and go on with your day!
There will be a point RIGHT before the meat starts to tenderize where you’re going to think the roast is going to turn into a hockey puck.
TRUST ME, it happens every time. The first few times I made a roast, I was so upset that I ruined it or did something wrong. This happens with pork roasts, too. It will turn delicious about 30-45 minutes after this point.
- 3 pound Rump Roast Beef
- 1 small package (10-12 oz) baby carrots
- 1 large , 2 small onions, sliced
- 1 pound red-skin potatoes , halved
- 1 Tablespoon Italian seasoning*
- 1 Tablespoon garlic powder
- 1 cup beef stock
- Salt & Pepper , to taste
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Heat slow-cooker to LOW (8 hours) or HIGH (4-6). Remember all slow-cookers cook at different speeds. Spray with cooking spray.
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Season beef on both sides with Italian seasoning and garlic powder. Set aside.
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Add veggies to slow-cooker and season lightly with salt and pepper.
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Place beef on top of veggies. Pour beef stock around beef, on top of vegetables.
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Cover and cook for 8 hours on LOW and 4-6 on HIGH.
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If desired, after cooking, remove vegetables and beef from slow-cooker and make a quick gravy.
*Add more seasoning to taste. I prefer Litehouse Dried Italian herbs to add a huge pop of flavor, but use your favorite. Also add salt & pepper to taste. To boost the beef stock, add bouillon cubes or red wine for more flavor.
To make a quick gravy, take vegetables and beef out of slow-cooker. Pour juices into a pan, if your slow-cooker doesn’t have a stove-save bottom. Over medium-low heat, consistently whisk in 2 tablespoons of flour to thicken. Taste and season with salt, if necessary. Sometimes I add extra beef bouillon too!
I would love to hear your favorite slow-cooker meals! What are your favorites?
This looks and sounds delicious. I love trying new slow cooker recipes this time of year. It really is the perfect comfort food.
I can almost smell that through my computer. It looks delicious.
Did you say slow cooker and roast beef?? Ding ding ding, now this is a winner! Looks delicious.
This looks really appetizing. And I grew up despising the night’s when my mom made roast beef for dinner!
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I really enjoy meals made in my slow cooker. We are so busy all the time that a great slow cooker recipe is extra awesome to find.
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Being a meat and potatoes kind of guy, this meal is right up my alley! This recipe looks super good!
Loving the simplicity and ease of this meal for the family!
One of my most favorite meals to make is slow cooker beef. I would love to try your recipe, it seems delcious.
This looks so good!! Crock pot meals are my favorite for their convenience and how much food they make. Pot roast is my absolute favorite!
oh my this does look delish. i love slow cookers they make everything so tender.
Hey D! So random for me to see a comment by you from almost a year ago, haha. I’m totally making this tonight!
This looks really good. I could use some healthy comfort food.
Trying it out right now, looks so yummy!. && already smells good!. ?
Yay! Let me know how it turns out! I’m jealous…I am still trying to figure out what’s for dinner 🙂
I made this for mid-week dinner tonight. I added sweet potato to the vegetables, and made up my own Italian seasoning using dried herbs except for the rosemary and parsley, as it is winter here in NZ, so no fresh herbs. I used home made beef stock too. After removing the meat, covering with foil and taking out the vegetables, I made a roux in a small pan, then added the cooking stock to the roux until the roght consistency. The flavour of the whole meal was superb. I served it with a side of broccoli and cauliflower. Next time I might try searing the meat first, just for added flavour.
But thanks for a great recipe!
I love the addition of sweet potatoes! Sounds amazing! Searing it will totally add more flavor–it really locks in the spices. Thank you for trying! 🙂
I am a total newbie to the slow-cooker life! I am SO sorry if this is a totally stupid question. Am I supposed to put it on high for 4-6 hours before actually adding the food into it? Is that what you mean by heating it up??
So sorry to confuse you! No, just set it to HIGH right before adding the food. Some slow-cookers allow you to set how long you’d like the food to cook–this can be cooked for 4 to 6 hours, depending on roast size. You just want it to start heating up before putting food into it…it won’t be completely warm, but a little helps!
Made it Friday and my family loves it.
This reminds me of my mum’s recipe except hers was old school- in the oven.. but don’t feel bad about hog so many slow cookers/crockpots… girl, I hv 1-5qt & 3-7 qt! I make all kinds of stuff in them. They’re great for family dinners when you need to double the food w less work! Shanks & Collard greens, red beans & rice, pulled pork or chicken, shredded beef for tacos are my top favs for slow cookers. I’ll be making this for my daughter and potential son-in-law, bday dinner in couple was. Thanks for recipe and God bless!
Sounds delicious!
Made this tonight! It was delicious and my husband went back for thirds, thanks for posting!
So happy you enjoyed it!! I’m making it tomorrow and I might double the recipe so I have leftovers!
Silly question..
Would no carrots and regular potatoes be okay for this recipe? Kiddos and I do not like cooked carrots and I want to use the regular potatoes I have so I dont have to go to the store!
That’s totally okay…don’t go to the store if you don’t have to! Maybe add extra potatoes.
Could I use a top round roast for this recipe? Mines 2.75lbs. I’m the same way in that I buy those cuts of meat when they’re on sale so I just grab it then I figure out what to do with it…any suggestions?
That should work fine!! Maybe add a packet of onion soup mix if you have any…it might need some extra seasoning.
I have a 2.68 lb beef chuck English cut roast how long would I cook it on high and when do I add the mushrooms
I would say 4 hours, add mushrooms after 2 hours. I always watch smaller roasts a bit more.
You mentioned mushrooms, when would I add them to crockpot? Thanks!
Hi! You can add them at the halfway point, if you happen to be around. Otherwise you can cook them the entire time, too. I would just put them at the top of the meat, not underneath.
I got a 3.41 Lb cab rump roast. The butcher at my supermarket claimed it was a rump roastbeef. It had fat on the top and bottom. Seasoned both sides. Instead of using a cup of the beef stock i did 3 cups cause it was way over a 3lb roastbeef and felt it needef more liquid to cook the veggies in. I stsrted out with a cup and then added 2 more cups in increments. I didnt preheat my crockpot beffore i put it all in. I put my veggies in first then the meat on top and then the beef broth around it starting with a cup. I did set the timer at 6 hrs before and just them just turned it on once everything was in. So my question is will it effect the way it cooks being it was over 3 lbs and I added 2 more cups of beef broth cause it was 3.41 lbs?
Hi Sue! There might be a lot of extra liquid…especially since the beef will release some juices as it cooks. It will still be delish, though! Just use it to make some gravy. I hope it turned out well! 🙂
Hi I am confused about the tough part. Does that happen during cooking or after its done being in there for 8 hours and you have to let it rest for 30 mins?
Hi! So sorry, just saw this! While cooking, it will look/feel tough before getting tender.