Dump & Go Crockpot Rump Roast with Root Vegetables
This no-fuss crockpot rump roast is the definition of comfort food. With tender beef, perfectly cooked baby potatoes and carrots, and a rich, herby broth, it’s a one-pot wonder that fills your home with delicious aromas and your plate with pure satisfaction.
- Prep Time: 10 mins
- Total Time: 8–9 hours (low) or 4–5 hours (high)
Ingredients
2.5 lbs rump roast
1.5 lbs yellow baby potatoes
1 lb baby carrots
3 cups beef broth
1 onion, quartered
1 sprig fresh rosemary
3–4 sprigs fresh thyme
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
Instructions
Place potatoes, carrots, and onion at the bottom of the crockpot.
Season the rump roast with salt and pepper and set it on top of the vegetables.
Add rosemary and thyme, then pour in the beef broth.
Cover and cook on low for 8–9 hours or high for 4–5 hours, until the roast is tender and easily shreds with a fork.
Slice or shred the roast and serve with the veggies and broth.
Notes
High in protein and fiber-rich from root vegetables
Rustic, rich, and effortlessly satisfying—this crockpot roast makes coming home feel like a warm hug.
Nutrition
- Calories: 450–500 per serving