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
Heat slow-cooker to LOW (8 hours) or HIGH (4-6). Remember all slow-cookers cook at different speeds. Spray with cooking spray.
Season beef on both sides with Italian seasoning and garlic powder. Set aside.
Add veggies to slow-cooker and season lightly with salt and pepper.
Place beef on top of veggies. Pour beef stock around beef, on top of vegetables.
Cover and cook for 8 hours on LOW and 4-6 on HIGH.
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?