Crock Pot Rump Roast

This easy homemade Crock Pot Rump Roast is a classic slow cooker recipe made with a pot roast, carrots, and potatoes. Serve with gravy!

Crock Pot Rump Roast (aka Slow Cooker Pot Roast) is my favorite Sunday dinner – ever. I grew up with my mom serving this savory roast with tender carrots, potatoes, and gravy quite often in our household.

Crock Pot Rump Roast (aka Slow Cooker Pot Roast)

This slow cooker makes cooking so easy, because you add all the ingredients and walk away. Be prepared for a delicious aroma to fill your kitchen as it gets closer to the recipe being done, and ready for serving.

This recipe comes from The Cozy Cookbook (a first cookbook by Stephanie Melchione of TheCozyCook.com). Her cookbook is full of so many delicious recipes, it was hard to pick which one we wanted to try first. Think traditional comfort dishes, and Stephanie has you covered. I love this cookbook to give for gifts this year, because the recipes are easy and the photography is mouth-watering.

Recipes I’ll be trying soon from The Cozy Cookbook:

Slow Cooker Ribs
Chicken and Rice Soup
Creamy Ranch Chicken
Chicken Scampi
Chicken Florentine
Grandma’s Cinnamon Rolls

Can you use a rump roast for pot roast?

Rump roast can easily be used in place of a pot roast. “Pot roast” is the name for various meat cuts, while a rump roast (or a ribeye) is a specific cut of meat. Either one works great for this recipe.

Ingredients for Slow Cooker Pot Roast

For the roast:

• Chuck roast (pot roast or rump roast)
• Flour
• Oil

Meat Seasoning:

• Brown sugar
• Black pepper + salt
• Garlic powder + onion powder
• Chili powder + paprika

Make the Gravy:

• Chicken broth
• Beef broth
• Bouillon cube
• Onion powder + garlic powder
• Low sodium soy sauce: can substitute Worcestershire

Serve with Sides:

• Baby potatoes: you can also use sweet potatoes
• Whole carrots: use parsnips or rutabagas
• Freshly chopped parsley
• Butter

How to make pot roast in the crock pot

1. Combine seasoning ingredients and massage onto all sides of the roast, followed by the flour.
2. Pat roast completely dry.
3. Heat olive oil in a large skillet over medium-high heat. Add the roast and sear until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
4. Whisk together the gravy ingredients except the butter and add to the slow cooker, followed by the pot roast and any juices from the plate.
5. Cut the potatoes in half or thirds of equal size.
6. Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
7. Arrange the potatoes around the roast and top with carrots.
8. Cook on high for 5-6 hours or you can cook on low for 8-10 hours.

How do you serve a rump roast?

Carefully remove the carrots, potatoes, and the roast from the slow cooker and set on a serving platter.

Tent with foil to keep warm while preparing the gravy.

Then dig in and ENJOY!

Tips and substitutions:

• Leftovers are perfect for hot sandwiches with gravy or BBQ sauce.
• You can cook the meat without the veggies, but it tastes better with the veggies.
• Don’t forget you can substitute the potatoes and carrots for sweet potatoes, parsnips, or rutabagas (just make sure they are cut into small pieces).
• We also love the meat in quesadillas. So good with sour cream and salsa.
• You can also cook it low and slow by cutting the meat into chunks to make beef stew.

Here are some of my best comfort food recipes:

Tuna and Noodle Potluck Dish

Chicken Pot Pie with Cheesy Drop Biscuits

Easy Pear Potato Soup

Spaghetti Bolognese

Milk Braised Pork Board

Best Slow Cooker Sweet Potato Roast Beef Dinner

Guinness Beer Beef Chuck Roast Recipe

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Slow Cooker Pot Roast

aka Crock Pot Rump Roast, shared from The Cozy Cookbook by Stephanie Melchione.

This easy homemade Crock Pot Rump Roast is a classic slow cooker recipe made with a pot roast, carrots, and potatoes. Serve with gravy!

Prep Time: 15 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 15 minutes mins

Yield: 8

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Ingredients

 

1x2x3x

• 3-4 lb. chuck roast, see notes for other cut options
• 6 tablespoons flour, divided 2T and 4T
• 4 tablespoons olive oil

Meat Seasoning:

• 2 teaspoons brown sugar
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon paprika

Gravy:

• 1 cup chicken broth
• 2 cups beef broth
• 1 beef bouillon cube
• 1 ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoons low sodium soy sauce, can sub Worcestershire

Sides:

• 2 ¼ lbs. baby potatoes, see notes
• 2 lbs. whole carrots, cut into halves or thirds
• Freshly chopped parsley, for garnish
• 4 tablespoons butter

Equipment

• Slow Cooker

Instructions

 

• Combine seasoning ingredients and massage onto all sides of the roast, followed by the flour.
• Pat roast completely dry.
• Heat olive oil in a large skillet over medium-high heat. Add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
• Whisk together the gravy ingredients except the butter and add to the slow cooker, followed by the pot roast and any juices from the plate.
• Cut the potatoes in half or thirds of equal size.
• Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
• Arrange the potatoes around the roast and top with carrots.
• Cook on high for 5-6 hours or on low for 8-10 hours.
• Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil to keep warm while preparing the gravy.

Prepare the gravy:

• Melt the butter in a small saucepan over medium heat.
• Add 4 tablespoons of flour and whisk for 1-2 minutes, until it begins to brown.
• Add the liquid from the slow cooker in splashes, stirring continuously.
• Bring to a boil, then reduce to a simmer.
• Decrease heat to low and simmer until ready to serve. The gravy will continue to thicken.
• Season carrots and potatoes with salt and pepper. Garnish the roast and vegetables with parsley and serve.

Cuisine: American

Course: Main Course

Author: Sandy / Reluctant Entertainer

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