Crockpot Rump Roast

Slow Cooker Rump Roast consists of tender pieces of meat cooked with veggies in delicious gravy. Made with simple ingredients and 5 minutes prep, this Crock Pot rump roast recipe is one of our favorite dinners on a cold winter night!

What You Need

In a large slow cooker, whisk beef broth, balsamic vinegar, soy sauce, maple syrup, garlic cloves, dijon mustard, salt and pepper. This is our sauce that will infuse slow-cooked meat and veggies with a lot of flavor.


Place meat in the center and using a slotted spoon pour some sauce on top of the roast. Then spread mixed veggies around it. Close the lid.


Slow cook on low heat for 8-10 hours or on high heat for 4-5 hours. If I am being honest, I prefer low temperature as I think meat comes out more tender.


Remove the lid. If meat is fork tender and shreds easily, your crockpot rump roast recipe is ready. Shred meat with 2 forks right in the slow cooker and gently stir to combine.



Keep refrigerated in a glass airtight container for up to 5 days.

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