Slow Cooker Rump Roast

Slow Cooker Rump Roast

This heart-warming meal is sure to make it to your favourites list.


For the Roast

  • 1.5kg rump roast
  • 2 tablespoons sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 medium onion, cut into 1-inch pieces
  • 5 large carrots, cut into 1-inch pieces
  • 700g baby potatoes
  • 4 cloves garlic, smashed
  • 1 tablespoon dried oregano 
  • 2 bay leaves 
  • 2 tablespoons avocado oil, or vegetable oil
  • 5 cups beef stock, or beef broth

For the Gravy

  • 3 tablespoons salted butter  
  • 3 tablespoons all-purpose flour
  • salt and fresh ground black pepper, to taste


For the Rump Roast

  • Season the rump roast with sea salt and ground black pepper and let sit until it comes to room temperature (about 15 minutes).
  • In the meantime, add the chopped onions, carrots, baby potatoes, garlic, oregano, and bay leaves to the bowl of a slow cooker. Set aside.
  • Heat the avocado oil in a heavy-bottomed pan over medium-high heat.
  • Place the seasoned rump roast in the pan and let sear for 2 minutes before flipping and searing for 2 minutes on the other side.
  • Transfer the seared rump roast to the slow cooker; pour in the beef stock. The liquid should cover about 3/4 of the rump roast. If needed, add more broth.
  • Close the slow cooker and cook on low heat for 8 hours, flipping the roast halfway through.
  • When cooking time is up, remove the beef from the slow cooker and transfer it to a cutting board. Shred the rump roast using two forks or meat shredders – it should be fall-apart tender. If it's not pulling easily, place it back in the slow cooker and continue to cook for 30 more minutes and up to one hour

For the Gravy

  • Melt the butter in a saucepan over medium heat.
  • Add the flour and whisk continuously for 2 minutes (do NOT allow the mixture to brown)
  • Slowly add 3 cups of the cooking liquid from the slow cooker, whisking continuously until smooth.
  • Allow the gravy to simmer for 3 to 4 minutes or until thickened to your desired consistency, stirring occasionally.
  • Serve the shredded rump roast over the carrots and potatoes and top with the gravy.


  • Searing the beef before putting it in the slow cooker is not a must, but it does make a difference in taste and appearance. 
  • Add enough liquid (beef stock) to the slow cooker to cover about 3/4 of the rump roast. 
  • If at all possible, flip the roast halfway through cooking. It’s okay if you don’t. 
  • If the beef does not shred easily, put it back in the slow cooker and continue to cook it for 30 minutes to one hour.
  • To freeze: Let it cool before separating the beef from the veggies. Shred the meat and transfer it to an airtight container, and store in the freezer for up to 3 months.
  • Thaw in the refrigerator overnight. To reheat, do so on the stovetop over medium-low heat or in the oven, covered, at 160˚C for about 30 minutes or until heated through.

This heart-warming flavourful dish that the whole family will love can be enjoyed with dinner rolls, salad and even mashed potatoes.  Yum!

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