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Enjoy Crockpot Rump Roast Tonight!

Rump roast is perfectly suited for cooking in the crockpot. A hearty meal will be waiting for you in the evening!

Sliced roast covered in mushroom gravy on a plate with potatoes and carrots.

Crockpot Rump Roast

Rump roast is perfectly suited for cooking in the crockpot. A hearty meal will be waiting for you in the evening!
Course Main Course
Cuisine American

Equipment

  • Crockpot
  • large skillet

Ingredients
  

  • 1 3-4 pound Eye of Round Rump Roast
  • 1 Tbs. olive oil
  • 1 14 oz. cans golden mushroom soup
  • 6 medium potatoes quartered
  • 12 oz baby carrots
  • ½ large red onion sliced lengthwise
  • 4 oz. baby portabella mushrooms sliced
  • seasoned salt
  • coarse ground black pepper
  • ¼ cup all-purpose flour

Instructions
 

  • Drizzle the olive oil into a skillet.
  • On medium heat, sear the roast on all six sides. Salt the roast.
  • Place the seared roast in a crockpot.
  • Top the roast with golden mushroom soup, potatoes, carrots, onions, and mushrooms.
  • Season with seasoned salt and course ground black pepper (I'm using Corky's Cookout Grillin' Pepper).
  • Place the lid on the crockpot and cook on high for 5-6 hours until the roast is fork tender.
  • When the roast is done, remove it from the crockpot. Cut off the strings holding the roast together and place it on a platter. Slice the roast.
  • To the sauce left in the crockpot, slowly whisk in about ¼ cup of flour to thicken it into gravy.
  • Serve the roast topped with the gravy from the crockpot and with the vegetables on the side.
Keyword beef, crockpot, roast

How to Prepare Rump Roast in the Crockpot

Rump roast is from the hindquarters section of a cow. 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.

Sliced roast covered in mushroom gravy on a plate with potatoes and carrots.

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 Crockpot. Salt and pepper the roast to taste. Pour the remaining oil from the skillet over the roast. Add a can of Golden Mushroom Soup, undiluted.

Next, add some vegetables. For this recipe, I’ve sliced and added a sweet red onion, carrots, and potatoes, and baby Portabella mushrooms.

Cook on high for 5-6 hours, or on low for about 8 hours. A programmable Crockpot 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 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 on a platter.

With a meat fork and a knife, slice the roast into generous slices. Generously ladle the sauce from the Crock-Pot all over the roast.

You can smash those potatoes and serve the roast and sauce on top of them. This meal also goes very well with crusty artisan bread or homemade biscuits.

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