This slow cooker rump roast is a tender, fall-apart beef roast that’s cooked low and slow in a sauce made from a French Onion Soup packet. Super easy to throw together and hearty enough for even the hungriest cowboy.
This rump roast recipe couldn’t be easier to make. It’s:
- simple
- beefy
- perfect served over mashed potatoes
I love turning the leftovers into shredded beef enchiladas or pulled beef BBQ sandwiches.
Ingredients
- rump roast - 2-4lbs, chuck roast is a great alternative
- ranch seasoning
- French onion soup mix
- beef broth - any broth will work
- potatoes
- carrots - celery is great in this too!
- onions
How to Make Slow Cooker Rump Roast
- Brown rump roast in butter on all sides.
- Place in slow cooker.
- Add vegetables, onion soup mix, ranch seasoning, beef broth, and butter.
- Cook on low for 10-12 hours or until fall apart tender.
Storing Leftovers
Depending on the size of your rump roast, you might end up with some leftovers. I like to keep the roast in the cooking liquid while it cools down so it doesn’t dry out too much. Then transfer it to freezer safe container or ziplock bag along with some of the sauce.
I’ve made a pot roast stroganoff with and served it over egg noodles, super yummy. It’s also great as shredded beef for burritos or enchiladas. Just be aware that rump roasts are very lean and can dry out easily. So I like to make sure I reheat it in a sauce to try to prevent it from being dry.
More Easy Slow Cooker Beef Recipes
My Easy Slow Cooker Osso Buco and Slow Cooker Sloppy Joes are some of my family’s favorite, give ‘em a try!
Slow Cooker Rump Roast
Equipment
- 1 Slow Cooker
Ingredients
- 1 2-4lb rump roast or chuck roast
- 3 tablespoon butter divided
- 1 Ranch Seasoning packet
- 1 French Onion Soup packer
- 1 cup beef broth
- 1 medium yellow onion
- 2 cups baby carrots
- 2 cups baby potatoes or 3 large cubed potatoes
Instructions
- In a large skillet over medium high heat brown rump on all sides in one tablespoon of butter.
- Arrange onions, carrots, and potatoes at the bottom of the slow cooker. Place browned rump roast on top.
- Sprinkle both packets over the rump roast then pour in beef broth and add the remaining two tablespoons of butter.
- Cover and cook on low for 10-12 hours or until the meat is fork tender.
Notes
- For a thicker sauce add a cornstarch slurry in the last hour of cooking.
- To avoid drying out the roast, keep the roast in the liquid until ready to serve.
- For leftovers, cool the roast down in the cooking liquid and as well as store it in some of the cooking liquid. This will help it keep from drying out.
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