Dump & Go Crockpot Rump Roast with Root Vegetables Hearty Rump Roast Slow-Cooked with Flavorful Root Vegetables Tender, fall-apart beef slow-cooked with carrots, potatoes, onions, and herbs in a rich savory broth. Classic comfort made effortless ✨🔥

 

📝 Ingredients

3–4 lb beef rump roast

1 ½ lbs baby potatoes (or chopped Yukon golds)

4 large carrots, peeled & chopped

1 large onion, cut into chunks

3 cloves garlic, smashed

2 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste (optional, deepens flavor)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

2 tablespoons olive oil (optional)

👩‍🍳 Instructions

1️⃣ Load the crockpot

Add to bottom:

Potatoes

Carrots

Onion

Garlic

Place rump roast on top.

2️⃣ Mix the liquid

In a bowl, whisk together:

Beef broth

Worcestershire

Tomato paste

Thyme

Rosemary

Salt, pepper, paprika

Pour over roast and vegetables.

(Drizzle olive oil on top if using.)

3️⃣ Cook low & slow

LOW: 8–9 hours (best for ultra tender)

HIGH: 5–6 hours

The roast should shred easily with a fork when done 🔥

4️⃣ Finish

Remove roast and shred or slice.

Stir vegetables into juices before serving.

Optional: Thicken juices with a cornstarch slurry (1

tablespoon cornstarch + 1 tablespoon water) and cook

on HIGH 10 minutes.

🍽️ Serve With

Warm crusty bread

Side salad

Extra gravy spooned over everything 😌

🤤 Optional Upgrades

🧄 Add extra garlic cloves

🍄 Add mushrooms

🌶️ Add red pepper flakes

🍷 Replace ½ cup broth with red wine

🥓 Lay a few bacon strips over the roast

Rich. Tender. Classic Sunday dinner vibes 🥩🥕