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rump roast made in the slow cooker
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4.08 from 52 votes

The Best Rump Roast in the Crock pot {Homemade Gravy Recipe}

This Rump Roast Beef in a Crock-Pot is a melt in your mouth, delicious pot roast recipe, made in the slow cooker.  It's so easy and turns out tender and juicy every time!
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 10 people
Calories: 363kcal


  • 4-5 lb Beef Roast Sirloin, Rump, Chuck are all great options
  • 1 large Onion or 1 ½ cup minced onion
  • 4 medium Carrots cut into 2" chuncks or baby carrots
  • 1 0.7-oz pkg Italian Dressing Mix such as Good Seasons brand
  • 1 can Cream of Mushroom Soup
  • 6-7 Cloves Garlic


How to make the best Sunday Pot Roast

  • Place roast, one large onion, a few carrots, a package of italian seasoning, 1 can of cream of mushroom soup and garlic into your crockpot.
  • Cook on low for 6-8 hours or until the meat can easily be shredded with a couple forks and the internal tempreture of the meat reaches 190-195 degrees F.
  • Drain drippings off the meat into a sauce pan and shred the beef.  Keep the beef warm till ready to serve. (you can put it in a baking dish, cover with foil and place in a warm oven until ready to serve.)
  • Make gravy with the drippings or simply drizzle the drippings onto the cooked beef to keep it juicy. Enjoy!

How to Make the Best Homemade Gravy

  • Remove the carrots from the slow cooker, set aside. Take the onions out with a fork or strain the drippings.  You can p(ut a strainer over a large pot big enough for your gravy.)  Pour the drippings in the saucepan or large pot.  (You can also blend up a few chunks of onion and the garlic cloves in a blender, if derired)
  • In a large saucepan on the stove, on medium heat, bring the drippings to a low boil.
  • Taste your drippings.  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, in a small bowl, add a 2-3 of Tablespoons of Cornstarch to a couple of Tablespoons of cold water.  Stir until combined. 
  • Heat the gravy to a low simmer 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.  If your gravy needs to be thicker, add more of the cornstarch and cold water mixture. 



  • Cook this in the garage or on the patio if you don't care for the smell of beef cooking for 6-8 hours
  • You can add different vegetables based on your family's preferences. (Potatoes, Carrots, Onions, Etc.)
  • You can use frozen roast for this recipe. Your cooking time is going to be about 20-30% longer but it's an easy way to use a frozen beef roast. 
  • Cook on high for 4 to 5 hours, or on low for 6 to 8 hours, depending on the size of the roast.  A 3 Pound roast will fit nicely in a 6 Quart Crock-Pot.  If you have a lot of vegetables in the crockpot, you will need to add some extra time, maybe an hour extra, depending on how tight the meat and vegetables are.  Always error on the side of having the roast done early, it's easy to turn the crock pot on low and keep the meat warm while the other components of the meal are being prepared. 
  • The key to a great rump roast is to allow it to cook low and slow so the cut's connective tissues can soften and melt. If your rump roast seems tough, it probably hasn't had a chance to cook long enough.  The connective tissue is not yet melted. Cover the roast again and continue to cook. 
  • Pot Roast is usually served shreddable.  For example, a 2 Pound roast you can estimate will need to cook for 1 ½ hours at 350 degrees. Adding vegetables to that will add another 30 minutes so about 2 hours for a 2 pound roast with vegetables. (Again, give yourself a little extra time and cook your roast sooner that needed. If the roast is particularly tough, it will take longer for the connective tissues to dissolve.)


Calories: 363kcal | Carbohydrates: 7g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 276mg | Potassium: 901mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4100IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 4mg