Crock Pot Rump Roast With Potatoes and Carrots
A seared rump roast cooks on LOW over baby potatoes and carrots with beef broth three quarters of the way up the meat. It is pulled at 190 to 195°F and rests before slicing.
Crock Pot Rump Roast With Potatoes and Carrots
Course: Main CourseDifficulty: Easy6
servings20
minutes8
hoursA seared rump roast cooks on LOW over baby potatoes and carrots with beef broth three quarters of the way up the meat. It is pulled at 190 to 195°F and rests before slicing.
Ingredients
3 to 3 1/2 lb beef rump roast, trimmed of excess fat
2 tbsp olive oil, for searing
1 1/2 lb baby yellow potatoes, halved
4 large carrots, cut into thick 2-inch chunks
1 large yellow onion, cut into wedges
4 garlic cloves, smashed
2 1/2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
2 sprigs fresh thyme or 1 tsp dried thyme
1 sprig fresh rosemary
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp cornstarch mixed with 3 tbsp cold water, for the gravy
Directions
- Pat the roast dry and season it on all sides with the salt and pepper. A dry surface browns instead of steams.
- Heat the oil in a heavy skillet over medium-high heat. Sear the roast 3 to 4 minutes per side until golden, then move it to a plate. On a busy morning you can skip this step and the meat still turns tender.
- Scatter the onion, garlic, potatoes and carrots in the bottom of a 6 to 7 quart slow cooker.
- Whisk the broth, Worcestershire and tomato paste together and pour it around the vegetables.
- Set the roast on top of the vegetables and tuck in the thyme and rosemary. The liquid should reach about three quarters of the way up the meat.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for 4 to 5 hours. Keep the lid on for the first 5 hours.
- At hour 4 or 5 on LOW, flip the roast so the top sits in the liquid. Close the lid again right away.
- From hour 6, push a probe thermometer into the thickest part. Pull the roast when it reads 190 to 195°F and shreds easily. If it is still firm, give it 30 minutes more and check again.
- Move the roast and vegetables to a platter and rest the meat 10 to 15 minutes under foil.
- Pour the cooking liquid into a saucepan, whisk in the cornstarch mixture and simmer 2 minutes until it coats a spoon. Slice or shred the roast and serve with the gravy.
Notes
- Do not submerge the roast completely. Three quarters of the way up is enough, and the rest browns in the steam. Leftovers keep 3 to 4 days in the refrigerator with the juice, and the shredded meat freezes for up to 3 months. Reheat to 165°F, covered, with a splash of broth. Never start from a frozen roast.
Why rump roast works here
Rump is lean and sits right on the edge between tough and tender. Eight hours on LOW with liquid around it breaks it down, and the potatoes underneath keep the meat out of the pooling juice so the top stays browned instead of boiled.
Cut the carrots thick. Thin coins turn to mush long before the roast is done.
Swaps and one thing to avoid
Chuck roast is the easy swap and gives you a juicier, more marbled slice. Red potatoes hold their shape as well as yellow ones do. Parsnips can take the place of some carrots. Do not use a lean sirloin tip here, it dries out and turns stringy at this length of cook.
Serving the roast
Slice against the grain, which is easy to spot once the meat is rested. Spoon the gravy over the vegetables and the meat, and add a green salad or buttered green beans. A soft dinner roll catches what is left on the plate.
A common mistake
People lift the lid to check. Every peek costs you 15 to 20 minutes of heat. Trust the thermometer and open the lid only near the end.
Lean cuts like rump need the full time, so test with a fork at the low end of the range. If it still resists, give it another 30 minutes, then rest it before cutting.
Crock Pot Rump Roast With Potatoes and Carrots at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 14, led by to 3 1/2 lb beef rump roast, olive oil, baby yellow potatoes, carrots
Tips for Crock Pot Rump Roast With Potatoes and Carrots
Do not submerge the roast completely. Three quarters of the way up is enough, and the rest browns in the steam. Leftovers keep 3 to 4 days in the refrigerator with the juice, and the shredded meat freezes for up to 3 months. Reheat to 165°F, covered, with a splash of broth. Never start from a frozen roast.
Crock Pot Rump Roast With Potatoes and Carrots FAQ
How long does Crock Pot Rump Roast With Potatoes and Carrots take?
Crock Pot Rump Roast With Potatoes and Carrots takes 8 hours of cooking after 20 minutes of prep.
How many people does Crock Pot Rump Roast With Potatoes and Carrots serve?
This recipe makes 6 servings.
What do I need to make Crock Pot Rump Roast With Potatoes and Carrots?
14 ingredients, led by to 3 1/2 lb beef rump roast, olive oil, baby yellow potatoes, carrots. Amounts are in the recipe card above.
Part of: 4 Rump Roast Crock Pot Recipes That Stay Moist
