Description

This Crockpot Rump Roast with Baby Potatoes and Carrots is a simple, hearty, and flavorful one-pot meal. Just toss the ingredients into the slow cooker, set it, and let the slow-cooked beef become tender and juicy. Perfect for busy days, this dish serves as a comforting family dinner with minimal prep time. Enjoy the rich flavors of tender roast, vegetables, and savory broth all in one pot!

Ingredients

Rump Roast:

2.5 lbs rump roast

Baby Potatoes:

1.5 lbs yellow baby potatoes

Baby Carrots:

1 lbs baby carrots

Other Ingredients:

3 cups beef broth
1 onion
1 sprig rosemary
3–4 sprigs thyme
1 tsp salt, or to taste
1 tsp black pepper, or to taste

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Instructions

Season Rump Roast: Place the rump roast into the slow cooker and sprinkle with salt and pepper to season.
Prepare Vegetables: Peel the onion and cut it into quarters. Add the onion and all the remaining ingredients to the slow cooker.
Cook: Cover and cook on low for 7-8 hours, or on high for 4-5 hours.
Serve: Once the cooking time is complete, slice the beef and serve while hot.

Prep Time: 5 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 40g
Cholesterol: 120mg