Slow Cooker Rump Roast with Potatoes and Carrots
Tender slow cooker rump roast with potatoes, carrots, onion, garlic and herbs.
Ingredients
Main Ingredients
- 3 to 4 lb beef rump roast
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- dried thyme and rosemary to taste, or use fresh
- 4 carrots chopped
- 4 potatoes chopped
- 1 onion quartered
- 3 cloves garlic minced
- 2 cup beef broth
Instructions
Cooking
- Place the chopped carrots, potatoes and onion in the bottom of the slow cooker.
- Season the fully thawed rump roast with salt and pepper and set it on top of the vegetables.
- Add the garlic, beef broth, Worcestershire sauce and herbs.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
- Rest the roast for a few minutes, then slice it against the grain.
- Serve the slices with the vegetables and spoon the cooking liquid over the top as a light gravy.
Notes
Searing the roast first adds flavor but is optional. Refrigerate leftovers within 2 hours, eat within 3 to 4 days, and reheat to 165 degrees F on the stove or in the microwave, not in the slow cooker. Nutrition values are an estimate based on a 3 1/2 pound roast.