Crock Pot Rump Roast

crockpot rump roast

Rump roast. One of those cuts of meat that makes you scratch your head. I know how you feel and I learned a very valuable lesson early on in cooking. When in doubt on how to cook meat, use a crock pot, they fix everything. Well and you top everything with bacon. In my opinion, a crockpot is the most versatile and valuable tool in the kitchen. I believe in them so much, I spent 2 months making The Ultimate Guide to Crockpots. Enjoy!

Rump Roast in your Crockpot

The name rump roast just makes me laugh. When I started cooking, it actually intimidated me until I learned how to defeat the rump in the kitchen. In the UK, they call the rump roast a Silverside and I like that a lot better. So here are a couple of facts about the rump roast:

  • It comes from the bottom round, the rear leg of a cow
  • It’s a tough piece of meat and tastes best when roasted slowly until tender
  • The three best ways to cook rump roast: A crockpot, braised, or marinated

Did you see that tweet above this? The beef and pork industry changed 350 names of cuts of meat to be more appealing and sell more. Just in case you run to the store to buy a rump roast, it will probably be labeled Leg Sirloin now. You can actually use any tough cut of beef interchangeably with this recipe and get great results.

Crockpot / Slow Cooker

Every one always asks what my favorite crockpot is? I have used at least 5 different brands of slow cookers and crockpots and have finally landed on my favorite. I now own 4 of the same one and they never fail me.

My favorite all around crockpot is the Hamilton Beach Set ‘n’ forget Slow Cooker (6 quart).

I also have favorites of every size and even a Wifi model.

Lately, I have been using One tool to replace 5 different appliances in my house. Click here to see it.

crock pot rump roast

What is your favorite recipe to make in a crockpot? Leave me a comment so I can try it.

4.1 from 18 reviews
Crock Pot Rump Roast
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Instructions
  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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98 Comments

  1. I use Campbell’s Golden Mushroom Soup when I make a brisket, pot roast and I even use it to top a meatloaf. I’m a homemade gravy person when it comes to drippings but with this or or potroast, it really doesn’t work to well. The soup has such a nice flavor and makes a great gravy! It may be worth a try!

  2. This really isn’t a recipe but perhaps a helpful note to others. I love fresh beets when they are available. For years I have struggled to get them cooked just right using my pressure cooker. The other day the light-bulb flashed a message–try the crock pot! Trim the stem end so that about two inches are left. Leave root just as it is. Do not peel. The night before put in crock pot (mine is a Slow Poke I received in the 70s!), add about an inch or two of water, set on low, and the next morning amazingly you will have beautiful, tender beets, ready to peel, slice and season any way you like. Enjoy!

    1. no need for a crock pot for the beets….simmer whole in pot of water……..when they smell like “beets”…….about 45 minutes……they’re done
      drop beets into a pan of ice cubes and water and the outer skin peels off really easily

      1. Make a roux. Melt butter, then add flour until the mixture binds. Heat, stirring continuously, until the mixture bubbles and changes texture. Slowly add the ‘juice’, until the gravy reaches the required consistency. If it is too thick, add a little water.

        This method can be used for any juices or stock resulting from slow-cooking or roasting. There is absolutely no need to use commercial stock cubes or ‘gravy granules’, all of which contain MSG and salt.

        You can make stock from ANY bones in the slow-cooker. Look it up.

        Go natural.

        By the way, I am currently setting up my top rump to start cooking tomorrow morning, using the above recipe (with minor tweaks). I’ll check back on how it turns out …!

    1. There are a couple of ways to make gravy. First, pour the juice into a small sauce pan. Taste it. If it needs more salt, add a little at a time until it tastes right! Next, you can do one of two things.
      1. Add about 3 tbsp. of butter to a second saucepan and melt it. Turn the heat to medium low and add 3 tbsp. of flour. Stir to mix. Continue flattening and stirring the mixture until golden brown and “nutty” smelling. Add your juice and turn up to boiling, whisking the whole time. It should thicken into a nice gravy.
      2. The second way is my go to gravy way. Turn the heat to high and get your juice boiling. Turn the heat down to maintain a low boil or simmer. Take about a 1/2 of milk or hot water and add about 3 tbsp. of cornstarch to it. Mix well. Now, take the cornstarch mixture, and while stirring the juice mixture, pour a little at a time into the juice. As it continues to boil, it will become thicker. If it doesn’t, repeat the process.
      Note: It is important to stir and go slowly when adding the mixture to the juice, or it will get lumpy and you will have to strain it!
      Hope this helps! Happy cooking!

    2. Simply take the juices and put it in a pot or pan and add a cornstarch & water mixture to it until its the thickness you’d like. Easy peasy

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