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Crockpot Rump Roast with Root Vegetables

Crockpot Rump Roast Root Vegetables

This crockpot rump roast with root vegetables offers a tender, juicy beef and flavorful blend of baby potatoes and carrots. A simple, hearty slow-cooked meal ideal for busy days.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Course dinner, slow cooker
Cuisine American
Servings 6 people
Calories 450 kcal

Equipment

  • 1 slow cooker

Ingredients
  

  • 2.5 lbs rump roast
  • 1.5 lbs yellow baby potatoes
  • 1 lb baby carrots
  • 3 cups beef broth
  • 1 onion peeled and quartered
  • 1 sprig rosemary
  • 3-4 sprigs thyme
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste

Instructions
 

  • Place rump roast in the slow cooker and season with salt and pepper.
  • Add quartered onion, baby potatoes, baby carrots, beef broth, rosemary, and thyme into the slow cooker.
  • Cover and cook on low for 7-8 hours or on high for 4-5 hours.
  • Slice the roast and serve hot with vegetables.

Notes

  • Use fresh herbs for best flavor.
  • Leftovers can be refrigerated and reheated.
  • Adjust seasoning to taste before serving.