Crock Pot Rump Roast


First off, please forgive me for this horrible picture, I made this before I knew food photography was a whole seperate art form.  I am working on getting them way more appetizing for you now.  I hope you realize that you just learned the most valuable life lesson to this day, support local farming and know where your food comes from because that is the only way we are going to continue to have a choice of what and where we get it.  Well it is great to be back and posting as many recipes as I can for all of you.

4.3 from 4 reviews
Crock Pot Rump Roast
Prep time
Cook time
Total time
Serves: 8
  1. Combine all the spices above together and mix well.
  2. Generously rub this spice mixture all over your rump roast to your taste liking. If you don't like too many spices just lightly coat it.
  3. Line the bottom of your crock pot with your diced onions.
  4. Place your seasoned roast on top.
  5. Pour in your beef stock.
  6. Cover and cook on low for 10 hours.

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  1. I have always used chuck roast, but this time i got a rump roast (4lb). I have been slow cooking it for what i normally do (5 hours) but it is sooo tough i can’t believe it. Can someone give me suggestions as to why this happened? A rump roast is the but, right? and i thought it was a better piece of meat that the chuck…?

  2. Hi George

    I made this roast today in the slow cooker and wow is it good. I read all of it’s reviews and tweaked it accordingly. I’ve been making your bacon and garlic roast for a couple of months now and needed to switch up. I stuck with your beef recipes cuz they’re so tasty!

    Thanks so much for this one, it’s really really good. I’m a fan, I own your cookbook!
    Take care, Sandra

  3. Maybe it is the meat where we live, but I find that I need to cook roasts in the slow cooker for 12-14 hours in any of my slow cookers. For those who said that their roast was dry, they may have actually needed longer cook time to break down all of the connective tissue. I usually don’t even bother with putting extra liquid into the slow cooker. As the connective tissue and fat breaks down, the meat is usually covered at least half way in it’s own juices, by the time cooking is done. I find that it is important to let the meat rest in the juices before attempting to slice or shred. Sometimes while I’m taking care of that I will pour the liquid into a cooking pot and place on the stove, to reduce the liquid and concentrate flavor before pouring back over the meat. Or another technique is to shred the meat immediately and return back to the slow cooker with all the little pieces reabsorbing the juices. I prefer the first method. I have also found that with the longer cook times, the flavor in seasonings and any vegetables can wind up cooking right out of the food so that its flavorless. To fix this, I usually start the meat cooking before I go to bed, and then I add seasonings (other than salt and pepper) and any vegetables when I wake up in the morning, just during the last few hours of cooking time. Best of luck. Going to be trying your recipe overnight tonight (adding all the flavoring aspects to the roast in the morning). Although based on the reviews will definitely cut back on the spices a bit! You can always season to your own liking after the dish is done. Best of luck to all… (p.s. we will have this for lunch, and then be trying the honey ham recipe for dinner.)

  4. Delicious…but way too spicy for us. Next time I’ll reduce the spices by 75%. For now, my husband has rinsed the meat under running water, leaving a moist, well-cooked roast that we will enjoy with a tiny bit of the sauce drizzled over it. A 3 lb. roast cooked on high was done in 5 hours.

  5. The meat was tender and pretty moist. I cooked it on high for 4 hours and low for 5 hours. It could have used a little less time but it was still tender and fairly moist. I loved the smell while it was cooking.

  6. As always, this is delicious. The Mr. and I always have plenty of left-overs with this easy recipe.
    Tonight, we are making “tacos” with some of the left-over meat! Guacamole, a little cheese, scrambled eggs, and a “salsa” yummmm
    Thanks George!!

  7. We have made this several times. It is very good. I usually have to use chicken broth as it’s what I have on hand since it’s what is typically brewing.

  8. Tried this one. Pretty good. Maybe it’s my 6qt CrockPot but 10 hours on low was wayyyyyy too long. Meat ended up being a little dry. I even added a little more beef stock. Next time we’ll be doing it for 7 hours.

  9. Love this and ill be making it this weekend! This may be a really stupid question but…. The roast needs to be completely thawed right? Thanks!

  10. WOW thanks for this! Bought my first grass fed rump roast at Whole Foods today and was wondering how long I should cook it since it’s generally a tough cut.
    I luv “spicy” so this will go in the crock tonite before bedtime.

  11. Apologizing for a photo that has my mouth watering and rearranging my menu for tomorrow? Um, NOT NEEDED! Can’t wait to try this–I’ve never used a rub with this combination on a pot roast before. Can’t WAIT to try it!

  12. Sounds great, however, when I chose the “PrintFriendly” option, the ingredients did not print with the picture and process :(

  13. Perhaps a tad spicy but thanks for dinner! (And lunch tomorrow.) The kids certainly didn’t complain. :)

    BTW the photo’s not as bad as you think. Anyway if you want a quick fix, the “sharpen” tool in Photoshop (or Gimp, which is free) would give it more life.

  14. No worries on the photo! :)
    I forgot to tell you that I made this roast over the weekend, and man, is it GOOD! Plus, it made so much that I can bring it for lunch for myself every day *and* share it with the guys at the gym! :D
    I made mine a little bit spicier, as I spilled my whole bottle of paprika all over the kitchen floor…so, I subbed in more chili powder and a dash of cayenne.

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