The rump roast is a cut of beef that is perfectly suited for cooking in the Crock-Pot. A hearty meal will be waiting for you in the evening with just a little preparation early in the day. A rump roast will yield a lot of meat, so be hungry!
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How to Prepare Rump Roast in the Crock-Pot
Rump roast is from the hindquarters section of a beef. This section of beef is the Round section. Rump roast comes in three different cuts: the Bottom Round Rump Roast, the Bottom Round Roast, and the Eye of Round Roast.
Cuts of beef from the round section are usually rather tough. The meat has little fat making it dry as well. Cooking rump roast in a Crock-Pot with a gravy or sauce provides the needed moisture, fat, and low, slow heat that add flavor and tenderness to this roast.
In this recipe, I’m using the Eye of Round cut of the rump roast.
Put a little olive oil in a non-stick skillet. On medium heat, brown the roast on all sides. Browning before slow cooking is important because it caramelizes the natural sugars in the meat creating a flavorful crust. This is called The Maillard Reaction, a breaking down of large molecules into smaller molecules that create flavor and pleasing aromas.
When the roast is browned, place it in a large Crock-Pot. Salt and pepper the roast to taste. Pour the remaining oil from the skillet over the roast. Add two cans of Golden Mushroom Soup, undiluted.
Next, add some vegetables. For this recipe, I’ve sliced and added a sweet red onion, carrots, and gold and purple potatoes from the garden. Other vegetables that would be good to add are parsnips, celery, sweet red peppers or green peppers.
Cook on high for about 6 hours, or on low for about 8 hours. A programmable Crock-Pot will allow you to set the cook time, then set it to keep warm after the cook time is up.
Serving a Rump Roast
When the rump roast is done, remove the potatoes and vegetables from the Crock-Pot first. Place them in a serving bowl.
Then carefully remove the roast and place it in a large serving dish.
You can smash those potatoes and serve the roast and sauce on top of them. This meal also goes very well with a crusty artisan bread or homemade biscuits. The potatoes and vegetables can be a side dish and the roast and sauce served over a big slice of artisan bread or homemade biscuits.
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I hope you enjoy this roast and that this recipe makes your day a little easier!
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