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top view pot roast in a slow cooker with potatoes and carrots
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5 from 6 votes

Slow Cooker Beef Rump Roast with Potatoes and Carrots

This Slow Cooker Beef Rump Roast is an easy family dinner made with tender beef, potatoes, carrots, garlic, and fresh herbs. First, sear the beef, then slow-cook it until tender and flavorful.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 8
Author: Rena Awada

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.
    roast seared on a pan
  • 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 ).
    pot roast with veggies in the slow cooker before being cooked
  • 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.
    close up pot roast with carrots and potatoes

Notes

  • Serving size: About 6 oz cooked beef with potatoes and carrots
  • Searing the roast first adds extra flavor but can be skipped if you're short on time.
  • Rump roast is leaner, while chuck roast has more marbling and will be more fall-apart tender.
  • Cut the potatoes and carrots into large, similar-sized pieces.
  • Don't completely cover the roast with liquid.
  • Cook until the beef is fork-tender rather than relying only on the clock.
  • Let the roast rest for 10 to 15 minutes before slicing.
  • Slice rump roast against the grain for more tender pieces.
  • Store leftovers in the refrigerator for up to 4 to 5 days.
  • Freeze leftovers for up to 3 months.

Nutrition

Serving: 6ounces | Calories: 339kcal | Carbohydrates: 16g | Protein: 40g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 463mg | Potassium: 985mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3867IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 4mg