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Slow Cooker Rump Roast With Baby Carrots.

Slow Cooker Rump Roast With Baby Carrots

Angela Milnes
Experience effortless cooking with this slow cooker rump roast, delivering melt-in-your-mouth tenderness and rich, savory flavors.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 7 hours
0 minutes
Total Time 7 hours 10 minutes
Course Slow Cooker Recipes
Cuisine American
Servings 4 Servings
Calories 595 kcal

Ingredients
  

  • 2.5 Pound Rump Roast
  • 1.5 Pound Yellow Potatoes
  • 1 Pound Baby Carrots
  • 3 Cup Beef Broth
  • 1 Onion
  • 1 Sprig Rosemary
  • 3-4 Sprig Thyme
  • 1 Teaspoon Salt or to taste
  • 1 Teaspoon Black Pepper or to taste

Instructions
 

  • Place the rump roast in the slow cooker and season with salt and pepper.
  • Next, peel and quarter the onion. Dice your veggies and add the carrots to your slow cooker.
  • Add all remaining ingredients in the slow cooker.
  • Finally pour in the beef broth.
  • Cook on low for 7-8 hours or on high for 4-5 hours.
  • Once cooked, cut the slow cooker roast beef and serve warm.

Notes

Thickening Agent: Create a slurry with cornstarch and water to thicken the beef broth to your desired consistency.
Low Sodium Option: Opt for low-sodium broth and monitor the seasoning to create a healthier version of this delectable pot roast recipe.

Nutrition

Calories: 595kcalCarbohydrates: 43gProtein: 70gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 176mgSodium: 1510mgPotassium: 2108mgFiber: 8gSugar: 8gVitamin A: 15684IUVitamin C: 40mgCalcium: 136mgIron: 9mg
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