There’s nothing like a slow-cooked roast that’s fall-apart tender and packed with rich flavors.

This Slow Cooker Rump Roast with Vegetables is a simple, comforting meal that cooks itself while you focus on other things.

Juicy beef, tender baby potatoes, and sweet carrots come together in a savory broth infused with herbs for a perfect hearty dinner.

Why I Love This Recipe

Slow cooker does all the work—set it and forget it.

Juicy, tender rump roast infused with herbs and broth.

Perfectly cooked baby potatoes and carrots right in the same pot.

Minimal prep, maximum flavor.

Great for family dinners or meal prep.

What You’ll Need (Ingredient Highlights)

Rump roast — flavorful and becomes tender with slow cooking.

Yellow baby potatoes — hold their shape and cook evenly.

Baby carrots — sweet and tender after hours of cooking.

Beef broth — adds depth and moisture to the dish.

Fresh herbs — rosemary and thyme for aromatic notes.

Onion — adds sweetness and complexity.

Salt and pepper — essential seasoning.

Pro Tips Before You Start

Trim excess fat from the roast for less grease.

Use fresh herbs for best aroma and flavor.

Place roast fat side up to baste during cooking.

Don’t lift the lid during cooking to keep heat consistent.

Let the roast rest a few minutes before slicing.

How to Make Slow Cooker Rump Roast with Vegetables

Step 1: Prepare the Roast
Place the rump roast into the slow cooker.

Sprinkle generously with salt and black pepper to season.

Step 2: Prep Vegetables and Herbs
Peel the onion and cut into quarters.

Add onion, yellow baby potatoes, baby carrots, rosemary sprig, and thyme sprigs into the slow cooker.

Step 3: Add Broth and Cook
Pour in beef broth.

Cover the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the meat is tender and vegetables are cooked.

Step 4: Serve
Once done, remove the roast and slice it against the grain.

Serve immediately with the cooked vegetables and some cooking juices.

What to Serve It With

Mashed potatoes or rice

Steamed green beans or asparagus

Fresh crusty bread for soaking up juices

Simple side salad with vinaigrette

Variations / Substitutions

Use other root vegetables like parsnips or turnips.

Substitute rosemary and thyme with oregano or sage.

Add garlic cloves for extra aroma.

Try cooking in an Instant Pot for faster results.

Storage & Leftovers

Store leftovers in an airtight container in the fridge up to 4 days.

Reheat gently on stove or microwave with some broth to keep moist.

Freeze cooked meat and vegetables for up to 3 months.

FAQs

Can I use a different cut of beef?
Yes, chuck roast or brisket works well with similar cooking times.

Do I need to brown the roast first?
Browning adds flavor but is optional for convenience.

Can I cook this in an Instant Pot?
Yes, cook on high pressure for about 60 minutes with natural release.

How do I know when the roast is done?
The meat should be tender and easily shredded or sliced.

Can I add more vegetables?
Sure, add potatoes, carrots, or other root veggies as you like.

What if my vegetables are overcooked?
Cut veggies larger or add them halfway through cooking next time.

Can I use dried herbs instead of fresh?
Yes, but use about 1/3 the amount since dried herbs are more concentrated.

Final Thoughts

This Slow Cooker Rump Roast with Vegetables is perfect for busy days when you want a comforting homemade meal with little effort.

The tender beef and flavorful veggies make for a satisfying dinner that feels like a special occasion but is simple enough for any day.