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This Easy Slow Cooker Pot Roast is a rich and hearty meal seasoned with an aromatic and zesty layer of taco seasoning. Perfect for a weeknight dinner for any occasion any day of the week. So good, it will become a family favorite.
You may also like my Beef Tenderloin Roast or this homemade beef stew recipe.
Nothing says home-cooked wholesomeness like some rump roast dinner with potatoes and carrots. With this crockpot pot roast, why wait for Sunday?
My grandma always loved making roast but didn’t like the slow cooker. Making pot roast always reminded me of her, and I always looked forward to her pot roast. When I was younger, I used to push the carrots to the side, and she always used to say carrots are good for your eyesight. As an adult, I get it now.
Equipments Needed
- Heavy bottom pan
- Kitchen twine
- Slow Cooker
Ingredients needed
Below is a list of ingredients you will need. Full measurements and a printable version will be in the recipe card below.
- Beef rump roast: another cut of beef can be used like chuck roast
- Taco Seasoning
- Salt and pepper
- Oil: I used olive oil, but you may use any other oil of choice.
- Carrots: I love the combination of carrots with roast. You don’t like carrots? Sub it with another veggie of your choice.
- Baby potatoes: you may use any other potatoes
- Garlic: Use fresh garlic cloves if possible.
- Broth: I used beef broth, you may use any other broth that is available.
- Worcestershire Sauce: use soy sauce if you don’t have this ingredient
- Ketchup: I love this ingredient and recommend it.
- Fresh thyme
How To Make Slow Cooker Pot Roast
Season the beef with taco seasoning, salt, and pepper on all sides.
Heat the oil in a large pan over medium-high heat. Add the beef and sear until golden brown on all sides. Transfer to the slow cooker. Add in the remaining ingredients.
Cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
Once the time is up, remove and discard the thyme bouquet and garnish it with fresh thyme.
What To Serve With Pot Roast
- Easy Marinated Tomato Salad
- Garlic Roasted Mushrooms
- Baked Apples
- White Rice
- Cauliflower Rice
- Cauliflower Mash Potatoes
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Frequently asked questions
Yes! Roasts are always so much more flavorful with a nice all-over-sear before the low and slow cooking process. I like to brown the meat first before adding it to the slow cooker. This browning process brings out more flavor
Of course! Chuck roast is a popular beef cut from the shoulder; it is also a great cut of meat for a slow cooker roast but is not as lean and has more marbling than the rump roast.
I recommend a rump roast because it is considered an extra-lean cut. Sometimes called a bottom round rump roast or round tip roast, the flavorful rump roast comes from the hindquarters and is well suited for slow cooking.
You want to make sure you braise your beef in the slow cooker with only enough water to come up to about ⅓ of the roast. Do not submerge in liquid as this will boil the meat and can result in a tougher roast.
Many don’t have a slow cooker or just don’t like to use one. You can check out my beef pot roast recipe instead of this Mississippi Pot Roast recipe. Can’t go wrong with either one.
You may also like
- Easy Homemade Beef Stew
- Beef Stroganoff Soup
- Keto Turkey Stuffed Peppers
- Easy Ground Turkey Meatloaf
- Creamy Chicken and Rice Soup
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Easy Slow Cooker Pot Roast
Ingredients
- 3 pounds beef rump roast, chuck or round will be fine
- 2 teaspoons taco seasoning, cajun or smoked paprika can be substituted
- kosher salt and pepper, to taste
- 2 tablespoons olive oil, or avocado oil
- 3 medium carrots, cut into 2″ slices
- 1 pound baby potatoes, halved
- 4 garlic cloves, chopped
- 2 cups beef broth, or vegetable broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup ketchup
- 6-7 fresh thyme spears bouquet , + extra to garnish
Instructions
- Season the 3 pounds beef rump roast with taco 2 teaspoons taco seasoning, kosher salt and pepperon all sides.
- Heat the 2 tablespoons olive oil in a large pan over medium-high heat. Add the beef and sear until golden brown on all sides. Transfer to the slow cooker. Add in the remaining ingredients. (3 medium carrots, 1 pound baby potatoes, 4 garlic cloves, 2 cups beef broth, 2 tablespoons Worcestershire sauce, 1/4 cup ketchup, and 6-7 fresh thyme spears bouquet ).
- Cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
- Once the time is up, remove and discard the thyme bouquet and garnish it with fresh thyme.
Notes
- use chuck roast instead of rump roast if you like.
- any other choice of oil works.
- you can alter the veggies and use any other veggies of your choice.
- any broth you have handy works
- store leftovers in a sealed container in the fridge for up to 5 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! But is this freezer friendly? Can I store some in freezer to have for later?
Yes. You can freeze it.
I love all your recipes. I am someone that has not cooked much but I have tried 9 or 10 of your suggested recipes and they were great! Thank you
Yay. Thanks