This Rump Roast Crock Pot recipe is a melt-in-your-mouth, total comfort food. If you’ve ever wondered how to make a tender and juicy fall apart roast recipe, this is the one for you. It's a fork-tender and a perfect slow cooker Rump Roast the entire family will love.
This rump roast recipe is tried and true, it turns out amazing every time! It's also a great recipe to add your favorite potatoes and carrots to while cooking. You can serve this roast recipe with mashed potatoes, carrots, or potatoes cooked with the roast.
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Crockpot Rump Roast Recipe- Video Tutorial
Easy Rump Roast Crock Pot Recipe
There are a lot of beef rump roast recipes that call for room temperature meat and for searing on medium-high heat in olive oil. There are methods asking to brown the roast on all sides and roast it in the oven.
I'm so excited to share with you this super simple roast recipe. No need to sear your roast. The prep on this recipe only takes about 15 minutes, and then it's ready to cook in the crock pot all day. It is the best fall apart tender roast beef and I promise you will be making this recipe over and over.
Rump Roast in the crock pot is a great recipe for family dinners. It's been a tradition at our house for decades. We love this amazing Sunday Pot Roast Recipe!
What to serve with Rump Roast?
- Garlic and Parmesan Mashed Potatoes
- Crockpot Mashed Potatoes
- Rosemary and Parmesan Fingerling Potatoes
- The best Steakhouse Style Baked Potatoes
- Oven Roasted Recipe Broccoli with Lemon and Garlic
- Pull-Apart Garlic Bread
- Slow Cooker Scalloped Potatoes
What are the best cuts of beef for pot roast?
You can use just about any type of beef roast. Rump roast, sirloin tip, sirloin roast, chuck roast, top round, bottom round, brisket. They all have their place, and any of these will do when making this Pot Roast Recipe.
- Chuck Roast- Chuck roasts will probably be the least expensive roast cut. Since the rump roast and chuck roast are parts of the cow that are heavily exercised, they contain higher amounts of collagen and connective tissue that make the meat tough. That's what makes slow cooking these cuts of meat so great. Slow cooking breaks down the connective tissue.
- Rump Roast- This roast has great flavor. This roast cut is especially suited for low and slow cooking and is perfect for the slow cooker or crockpot, whatever you choose to call it in your neck of the woods. Slow cooking will ensure you get a tender and shreddable pot roast. This roast will be just a little more tender than the chuck roast. Rump roast is a great cut of meat for this recipe. It is usually a less expensive cut of meat but shreds easily after cooking in the crockpot all day.
- Top Round or Bottom Round Roast- Top round roast and bottom round roasts are both are cut from the back end of the cow. The top round is very lean and tends to be slightly more tender than the bottom round. It's also cut into steaks and referred to as London Broil. The bottom round roast is also sometimes referred to as a rump roast.
- Sirloin Tip Roast- or sometimes called the tip roast, has lots of flavors but is a more lean cut of meat. It's cut from the cow's hindquarters, so it can be tough and needs to be braised or stewed at a low temperature (aka slow-cooked or cooked in a crockpot). It's perfect for this recipe too. If you choose to use Sirloin Roast, a vein of gristle runs through the center. Just be aware of it when you are shredding the meat after it, slow cooks. Just pull the meat away from the vein and discard any gristly parts of the roast. This cut of meat has a big beefy flavor and is worth the extra little bit of work.
- Brisket Roast- Beef Brisket is most known for barbecue and often smoker recipes. It's cut from the breast and, therefore, a more tender cut of meat. It makes an incredible Sunday pot roast. It's tender and really moist.
How to Make the Best Gravy
- Take the onions out with a fork or strain the drippings. You can put a strainer over a large pot big enough for your gravy. Pour the drippings in. (You can also blend up a few chunks of onion and the garlic cloves in a blender.) You can eat the carrots and potatoes and discard any chunks of onions or remains of gristle or meat.
- In a large saucepan on the stove, on medium heat, bring the drippings to a low boil.
- Taste your gravy. Salt and pepper if needed. If it's a little too sweet, you need to add a little salt and/or beef broth. If it doesn't have enough flavor, add some beef broth. Onion powder is great to add sweetness, and garlic works to add a little tang and richness.
- To thicken gravy, add 2-3 Tablespoons of Cornstarch to a couple of Tablespoons of cold water in a small bowl. Stir until combined.
- Heat the gravy and slowly add the cornstarch. Stir with a wire whisk until the gravy coats the back of a spoon. (Serve over mashed potatoes or rice)
- If you over-thicken the gravy- add beef broth or beef stock (you could even add a splash of red wines if desired.) If your gravy needs to be thicker, add more of the cornstarch and cold water mixture.
Frequently Asked Questions
Cover the slow cooker. Cook on high for 4 to 5 hours or on low for 6 to 8 hours. Insert an instant-read thermometer into the center of the roast. If the temperature is not at least 145 degrees Fahrenheit, cook the roast for another 15 minutes on high or 30 minutes on low, then recheck the temperature.
You will know when the meat is done when you can easily pull the meat apart with two forks. This means the connective tissues are dissolved. If the meat doesn't easily shred, the connective tissue in the meat needs to cook longer so it will dissolve.
Here's a little rule of thumb I use when planning a dinner for a crowd. If the beef is the main dish you will need to plan on ⅓ lb of raw meat per person.
You may want to plan on ½ lb per person if it is a crowd of big eaters. For a mixture of children and adults, ⅓ lb per person will be about right.
You can estimate with raw beef because this allows for some shrinkage due to the fat content in the meat. (that being said, you will want to err on getting extra beef if there is a big strip of fat on your raw roast beef. )
Yes, Rump Roast works great for pot roast. Like other well-exercised muscles, the rump roast is lean and flavorful, but it can be quite tough; it should be cooked slowly at lower temperatures, allowing time for the cuts connective tissue to soften and melt. It makes really yummy pot roast.
You can use just about any type of beef roast. Rump roast, sirloin tip, sirloin roast, chuck roast, top round, bottom round and brisket.
It's best to cook a roast low and slow. The slow cooker is perfect for this. You will want an internal temperature of 190-195 degrees F. This allows the connective tissue to melt and leaves you with a tender, juicy slow cooker roast.
Leftover Rump Roast Tips
- Leftover shredded roast beef is great with sauteed peppers and onion in a tortilla--easy Philly flavors!
- This roast beef works great in a shepherd's pie recipe. Just swap the shredded beef for the ground beef.
- Add some of your favorite BBQ sauce to your leftover roast beef and slide it on a toasted bun, easy barbeque sandwich.
- Roast Beef Sandwiches are great, too, add your favorite veggies and cheeses, and you're good to go. You can even toast the bun and melt the cheese under a broiler to get a warm roast beef sandwich. Yum
Storing and Reheating Instructions
- Refrigerator: store in an airtight container in the fridge for up to 5 days.
- To reheat in the microwave - Place the roast beef in the microwave for about 2 minutes, take it out, stir, and heat until it is heated throughout all the meat.
- To reheat in the oven - Put the beef roast in an oven-safe dish; something like a small casserole dish will work. Add a few tablespoons of water or gravy on top of the roast beef, cover with aluminum foil, and place in a preheated 350-degree oven for about 20 minutes.
- To reheat over the stovetop -In a small pan, add a little butter or a few tablespoons of water. Turn heat on medium heat, stirring occasionally, and heat until all the homemade roast beef is heated. (This is a great way to re-heat and add BBQ sauce for a great shredded beef sandwich)
The Best Rump Roast Crockpot Recipe
Ingredients
- 4-5 pounds beef roast (sirloin, rump, chuck)
- 1 large onion white or yellow, minced (about 1½ cups)
- 4 medium carrots cut into 2" chunks
- 1 0.7-oz pkg Italian dressing mix
- 1 can cream of mushroom soup
- 6 cloves garlic
For the Gravy
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Place beef, onion, carrots, Italian seasoning, cream of mushroom soup, and garlic into your crockpot.
- Cover and cook on low for 6-8 hours, or until the meat can easily be shredded and the internal temperature reaches 190-195 degrees F.
- Once cooked, drain drippings off the meat into a sauce pan and shred the beef. Transfer beef to a baking dish, cover with foil, and keep warm in a low oven until ready to serve.
- Make gravy with the drippings, or simply drizzle the drippings onto the cooked beef to keep it juicy. Enjoy!
Homemade Gravy
- Remove the carrots from the slow cooker and set aside. Remove all but a few of the onion pieces and garlic cloves and discard. Place a strainer over a large pot and pour the drippings over to strain.
- Heat over medium heat and bring the drippings to a low boil. Taste and adjust with salt and additional beef broth if desired.
- In a small bowl, whisk together the cornstarch and cold water. Once well combined, slowly stir into the gravy while whisking. You may not need to use all of the slurry - add just enough so that the gravy coast the back of a spoon.
- If you over-thicken the gravy, add beef broth. If your gravy needs to be thicker, add more of the cornstarch and cold water mixture.
Notes
Nutrition
More Beef Recipes
- Mississippi Pot Roast
- Authentic Carne Asada
- Chipotle Carne Asada {Sweet and Spicy}
- Side Dish Ideas
- Potato Recipes
- More Beef Recipes
- More Dinner Ideas
- More Crockpot Recipes
This Rump Roast Beef in Crock Pot is a tender and juicy pot roast recipe made in the slow cooker. It only takes a few minutes to throw together and is perectly tender and juicy served with mashed potatoes and homemade gravy. This beef roast recipe is tried and true, and it turns out amazing every time!
sandy Haselhuhn
Can I cook in my oven and for how long what degree
Jill Baird
There's always a convenient "jump to recipe" button to save you from having to read pesky instructions and scrolling.
Jill Baird
It's best to cook pot roast at low temperatures for a long time. Since this is a tougher cut of meat, a well used muscle, the connective tissues are best melted when it's cooked low and slow. It's perfect for the slow cooker.
Jill Baird
Corn starch, it's used to thicken the gravy.
Phil
I really enjoyed the video and I learned a lot about cooking a pot roast I really wish you had your own show on TV-maybe on the food channel I would be watching and rewatching your presentations
You have such an easy manner and you make people WANT to cook
Thank you so much
Jill Baird
You are so kind. Thank you for your support, Phil!
Barbara Slota
This was a simple recipe that turned out delicious. One of the best rump roasts I have every made. Will make again for sure. I liked because it was not salty at all and the flavor was perfect, as was the gravy and it's flavor. I'd make it again just for the gravy. Thank You!!
Rachel E
Do you add any water or beef broth to the crock pot ?
Alicia
Do I add water? It seems a bit dry in the pot.
The Carefree Kitchen
It will be fine without water. The liquid from the veggies will keep it moist. You can add a cup of water if desired. Then you'd have a head start on your drippings for gravy.
Margaret
I cook my rump roast on low over night with dry beefy-onuon soup and small amount of water, slice it when I get up, place back in slow cooker, add some meat tenderizer, finish cooking on low or medium. So tender, no knife is needed to cut it.
Jill Baird
You can add a little water or even better, a little beef broth. You'll use the left over drippings for gravy anyways.
The Carefree Kitchen
You can add a cup if you'd like but it will be plenty juicy without it. The liquid from the veggies keeps it all nice and moist.
Jill Baird
There will be enough moisture from your meat and vegetables but if you're worried about it, you can add a cup or two of beef broth. You can use the leftover drippings for gravy! YUM!
Rachelle
Looks great!! Do you put the garlic cloves in whole or minced?
Rachelle
Just kidding, indeed in the picture they're whole ???????
The Carefree Kitchen
Either way works great! It really isn't a fussy recipe at all.
The Carefree Kitchen
Either way works great!
Jill Baird
Either way works great. Sometimes I have whole cloves on hand and other times I just use minced garlic from the jar. Whatever you have on hand is great!
Nancy Beaupre
I have never heard of a package of Italian Seasoning. I have Italian seasoning in a jar in my spice cabinet. How much should I use?
Diane Packham
Pretty sure it means a packet used to make Italian dressing, found in the dressing section of store not in the spice section.
Cristina
If trying frozen do you put all the ingredients in the same we would if it wasn’t frozen or do you wait a little bit
The Carefree Kitchen
You can add them all at the same time. This really is such an easy roast. Honestly, I probably make it from a frozen roast more often because I almost always have the ingredients on hand. it's such an easy way to use up a frozen roast.
Jill Baird
You can add the ingredients in at the same time, even if it's frozen. Just be sure to plan an extra 90 minute or so to your cooking time. Just remember you can always keep your slow cooker on warm until you're ready. It's much better to have the roast done early rather than waiting for it to finish cooking.
sarahK@thecarefreekitchen
Hi Nancy, we've updated the recipe to be more specific. This refers to the 0.7-oz packages of Italian Dressing mix that you can find with the salad dressings at the grocery store. Most commonly, you will find Good Seasons brand. Hope that helps!
Justine
I used this recipe for dinner tonight. I liked it because it uses things I almost always have on hand even if we are low on groceries that day! The cream of mushroom soup was a great touch!
The Carefree Kitchen
Hooray! I hope it turned out as good as Mom's did every Sunday!
Julenejo
I have never put cream of soup in with my roast. I am looking forward to trying this recipe!
The Carefree Kitchen
I love the cream of Mushroom. It makes the gravy so rich and creamy!
The Carefree Kitchen
So much flavor!
The Carefree Kitchen
I hope you love it! It's a classic at our house!