Slow Cooker Beef Round Rump Roast

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We use beef rump roast in this slow cooker beef roast recipe, full of veggies and loaded with flavor. You'll need some extra time for this slow cooked masterpiece but I promise it's worth it!

When the weather is cold and your nights are longer than your days, this slow cooker beef roast is the perfect compliment. Now when you think of beef roast, oftentimes you think of using chuck roast. However, I use beef rump roast in this recipe and although it took a longer cook time, it came out perfect. Let me explain why.

Chuck vs Rump Roast

Let's break down the meats, shall we! Two great meats used for beef roast or pot roast are chuck and rump roast. Although both cuts work great, it isn't a secret that most people prefer chuck roast. And when shopping for meats, it is actually quite common that shoppers consider quality cut and price point when considering meat. But most people underestimate how well a rump roast can turn out. Here's a side by side comparison of the two meats:

Chuck Roast:

• comes from the shoulder
• often called chuck blade roast or chuck round roast
• lean cut
• more marbled & slightly more calories
• best served as a pot roast

Rump Roast:

• comes from the hindquarters
• often called beef round roast or rump roast
• extra lean cut
• minimal marbling & less calories
• best served slow cooked, braised or slow roasted

Here's another great family recipe to try at home!

So, Why'd We Choose Rump Roast?

Although both meats are lean, rump roast has typically lesser calories and minimal marbling than chuck roast. Because of the large amounts of connectivity tissue and collagen in rump roast, when it's slow cooked, it breaks down better. Slow cooking also captures the succulence of the meat. Because the hindquarters are an active part of the body, rump meats are typically leaner but with a richer beef flavor. Lastly, because rump meats are leaner with less marbling they are typically the cheapest meats to buy. This makes for a great meal at a cheaper price point than most other cuts of beef.

What I Added to My Beef Roast

This recipe definitely has an extensive ingredient list and longer prep time. However, the reward of that savory and delicious dish once fully cooked is totally worth all the hoopla! Some ingredients that are definitely a must:

• Large Carrots
• Celery Stalks
• Russet Potatoes
• Sweet Onion
• Minced Garlic
• Fresh Herbs

I used fresh and dry herbs for this recipe and both worked beautifully to create an amazing and flavorful dish. Also, I added a hint of red wine to take that flavor up a notch.

Again, this recipe definitely requires a "low and slow cook". You can plan to cook this baby for at least 10 – 12 hours on low heat in your slow cooker. It will need that time (and maybe a little more) to breakdown the meat. If you're looking for something quicker, try my Ultimate Sheet Pan Stuffed Pizza! But if you've got the time, I promise this recipe is WORTH it!

Slow Cooker Beef Roast

Recipe by Krissy Course: Dinner Cuisine: American Difficulty: Easy

Total Cooking Time

12-14

Hours

We use rump roast in this slow cooker beef roast recipe, full of veggies and loaded with flavor. You'll need some extra time for this slow cooked masterpiece but I promise it's worth it!

Ingredients

• 3 – 4 lb rump roast

• 2 – 3 large carrots, cleaned and diced

• 3 celery stalks, diced

• 3 plum tomatoes, diced

• 4 russet potatoes, medium sized, diced

• 1 sweet onion, sliced

• 6 tbsp minced garlic

• 4 fresh rosemary sprigs

• 1/3 cup red wine vinegar

• 2 tsp dried Italian seasoning

• 1 tsp dried basil

• 2 tbsp garlic salt with parsley

• 2 tbsp all purpose flour

• 2 cups of broth (see notes for more details)

• 2 – 3 cups of water (see notes for more details)

• 1/4 cup red wine, cabernet preferred (not required)

• 1 can whole kernel corn, drained

• 1 tbsp white sugar

• 1/2 tbsp texas pete hot sauce

• 1 tsp onion powder

• 1 tsp garlic powder

Directions

• Ensure all veggies are chopped and diced before braising your meat for the slow cooker.
• Turn slow cooker on low heat.
• In a medium sized skillet, heat 2 tbsp of EVOO. Add the rump roast to the hot oil and add some rosemary springs and garlic salt to the top side. Braise your meat on each side (about 2-3 minutes per side). Once you flip the meat, add the remaining rosemary sprigs and season well with garlic salt. Once browned, place meat in slow cooker.
• Add your veggies, broth, seasonings, vinegar, water, and red wine to the slow cooker.
• Cook on low for up to 14 hours, until meat is tender and pulls away with a fork.
• Serve over rice and enjoy.

Notes

• When I made this recipe, I used low sodium vegetable broth but you can use beef broth as well.
• I used 3 cups of water to submerge my meat
• I also added 1 diced shallot to my recipe for a slightly sweeter broth. This is totally optional.

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Source: https://www.eatingwithkrissy.com/?p=743

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