Slow Cooker Rump Roast

This recipe is perfect for any day of the week! The last time I made this recipe, I prepped all of the veggies the night before. The next morning I seared the roast and threw everything in the crockpot before I left for work. When I got home, my house smelled fantastic, dinner was ready to eat, and I had leftovers!


  • 3-4 pound beef rump roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons vegetable oil
  • 2 medium carrots , peeled and cut into 2″ chunks
  • 3 Yukon potatoes , peeled and cut into 2″ chunks
  • 1 yellow onion , cut into 1″ chunks
  • 2 garlic cloves , minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons celery salt

How To:

  1. Season beef with 1 teaspoon kosher salt and ½ teaspoon coarse ground black pepper.
  2. Add vegetable oil to a large pot on high heat.
  3. Sear on all sides until well browned, about 3-4 minutes on each side.
  4. Turn off the heat and move roast to a large slow cooker.
  5. Add in the carrots, potatoes, onion, and garlic.
  6. Mix the beef broth, Worcestershire sauce, red wine vinegar, and celery salt then pour it over the vegetables.
  7. Cook on low for 8-9 hours, or on high for 4-5 hours.