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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


  • Crockpot
  • large skillet


  • 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


  • 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