One-Pot Family Dinner: Crockpot Rump Roast with Root Vegetables

As a mom of three, I’m always on the lookout for dinner ideas that are easy to prepare and loved by the whole family. One of my absolute favorite go-to meals for busy weeknights is a good, hearty one-pot dish. That’s why I’m sharing one of our family favorites today: Crockpot Rump Roast with Baby Potatoes and Carrots. It’s the kind of meal that practically makes itself while I focus on other things, like helping with homework or getting everyone settled for the evening.

The beauty of this recipe lies in its simplicity. You just toss everything into the slow cooker, beef, potatoes, carrots, onions, and a few herbs, and let it do all the work. The result is tender, flavorful rump roast and perfectly cooked root vegetables. With just five minutes of prep time, I can set it and forget it, knowing a delicious, comforting dinner will be ready when we’re ready to eat.

This Crockpot Rump Roast has quickly become a staple in our home, especially on those days when I need something quick but filling. It’s the kind of meal that feels like a warm hug, and it’s always a hit with the kids. Plus, it’s versatile. You can easily adjust the ingredients to fit your family’s preferences. So, if you’re looking for an easy, comforting meal that will make your family’s taste buds happy, this one is definitely worth trying!

Ingredients

• 2.5 lbs rump roast: A tender and flavorful cut of beef that becomes melt-in-your-mouth delicious when slow-cooked.

• 1.5 lbs yellow baby potatoes: These creamy, small potatoes cook perfectly in the slow cooker, adding a comforting touch to the dish.

• 1 lbs baby carrots: Sweet and tender baby carrots that soak up the savory flavors from the broth and herbs.

• 3 cups beef broth: This rich, flavorful broth ensures the roast and vegetables stay juicy and full of taste.

• 1 onion: A quartered onion that adds sweetness and depth to the overall flavor of the roast.

• 1 sprig rosemary: A fragrant herb that infuses the dish with a piney, earthy aroma.

• 3-4 sprigs thyme: Fresh thyme brings a subtle, earthy taste that complements the beef and vegetables beautifully.

• 1 tsp salt, or to taste: A dash of salt to enhance the natural flavors of the beef and vegetables.

• 1 tsp black pepper, or to taste: A pinch of black pepper adds a hint of heat and balances the richness of the dish.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Place the rump roast into the slow cooker and sprinkle with salt and pepper to season.

2. Peel the onion and cut it into quarters.

3. Add the onion and all the remaining ingredients to the slow cooker.

4. Cover and cook on low for 7-8 hours, or on high for 4-5 hours.

5. Once the cooking time is complete, slice the beef and serve while hot.

Top Tips

• Sear the Rump Roast First (Optional): For extra flavor, sear the rump roast in a hot skillet for 2-3 minutes on each side before placing it in the slow cooker. This adds a rich, browned crust to the meat.

• Customize Your Vegetables: Feel free to swap out the baby potatoes and carrots for other root vegetables like parsnips or turnips. Just make sure they’re cut to similar sizes for even cooking.

• Don’t Overcrowd the Slow Cooker: While it may be tempting to load up the slow cooker with extra vegetables, make sure there’s enough room for the heat to circulate. If the slow cooker is too full, the cooking time may increase.

• Use Fresh Herbs for Best Flavor: Fresh rosemary and thyme offer the best flavor. If you only have dried herbs, use about half the amount since dried herbs are more concentrated.

• Adjust the Cook Time to Your Schedule: If you’re short on time, cook on high for 4-5 hours. For a more hands-off approach, set the slow cooker to low for 7-8 hours and let it cook while you’re busy with other things.

• Rest the Meat Before Slicing: Let the rump roast rest for 10-15 minutes after cooking to ensure it stays juicy when you slice it.

• Use Leftovers for Sandwiches or Tacos: Leftover rump roast makes great filling for sandwiches, wraps, or even tacos. Simply shred the beef and reheat with some of the broth for a tasty second meal.

• Add More Flavor with a Splash of Wine: For an added depth of flavor, consider adding a splash of red wine to the slow cooker along with the beef broth.

• Keep the Lid On: Avoid lifting the lid while cooking. Each time you open the slow cooker, it loses heat, which can affect the cooking time.

My Favorite Ways to Enjoy Crockpot Rump Roast

• Serve with Mashed Potatoes: For a classic comfort meal, serve the tender rump roast and vegetables over a bed of creamy mashed potatoes. The gravy from the slow cooker pairs perfectly with the potatoes!

• Make a Hearty Sandwich: Shred the leftover rump roast and pile it onto a toasted bun with some sautéed onions and a slice of cheese for a delicious, melt-in-your-mouth sandwich.

• Pair with a Fresh Salad: For a lighter option, enjoy the roast alongside a crisp, fresh salad with a tangy vinaigrette. The contrast of flavors and textures is a great balance to the rich, tender meat.

• Create Beef Tacos: Shred the rump roast and warm it up in the beef broth, then serve it in soft or crispy tortillas with your favorite taco toppings like avocado, salsa, and cilantro for a fun and flavorful twist.

• Make a Beef and Veggie Bowl: Add some quinoa, rice, or couscous to your plate, and top it with slices of the rump roast and slow-cooked vegetables for a balanced, satisfying meal.

• Turn It Into a Soup: If you have leftover roast, add the beef and broth to a pot with extra veggies and a few seasonings to create a hearty, comforting soup.

• Serve with Roasted Veggies: For a simple yet delicious pairing, serve the roast with additional roasted vegetables like Brussels sprouts or sweet potatoes for extra flavor and color.

• Enjoy as a Cold Leftover: Cold slices of the rump roast make a great addition to a charcuterie board or can be eaten as a quick snack straight from the fridge.

FAQs

1. Can I use a different cut of beef?
Yes, while rump roast is ideal for slow cooking, you can substitute it with other cuts like chuck roast or brisket. These cuts also become tender and juicy when cooked slowly.

2. Can I cook the rump roast on low if I don’t have enough time?
If you’re short on time, it’s best to cook the roast on high for 4-5 hours. Cooking it on low for 7-8 hours ensures the meat becomes more tender, but if you’re in a rush, the high setting works just as well.

3. Can I add other vegetables to the slow cooker?
Absolutely! You can add additional vegetables like parsnips, turnips, or even celery. Just be sure to cut them into uniform pieces to ensure they cook evenly with the other ingredients.

4. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure the beef broth you use is gluten-free if you’re following a strict gluten-free diet.

5. Can I freeze the leftovers?
Yes, the leftover rump roast can be frozen for up to 3 months. Simply let it cool completely, then store it in an airtight container or freezer bag. To reheat, thaw in the fridge overnight and heat on the stove or in the microwave.

6. What can I do if the roast is not as tender as I want?
If the roast isn’t as tender as you’d like, it may need a little more time in the slow cooker. Keep cooking it on low for an additional hour or so until it reaches the desired tenderness.

7. Can I add wine to the slow cooker for extra flavor?
Yes, adding a splash of red wine to the slow cooker can enhance the flavor of the broth and add richness to the dish. Just make sure the wine is fully incorporated with the broth before cooking.

8. How do I know when the roast is done?
The roast is done when it easily pulls apart with a fork or when the internal temperature reaches about 145°F (63°C) for medium-rare. For well-done, aim for 160°F (71°C).