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Slow Cooked Beef Rump

Slow Cooked Beef Rump

This Slow Cooked Beef Rump is the ultimate cozy winter dinner—meltingly fork-tender beef simmered in a rich, savory gravy made right in the crockpot. Minimal prep, maximum flavor, and a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 beef rump roast (2–3 pounds)
  • salt and pepper, to taste
  • 1 tsp paprika
  • 1 tbsp olive oil (for searing)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste (optional)
  • 3 sprigs fresh thyme or rosemary
  • 1 tbsp cornstarch (optional, for thickening)
  • 0.25 cup cold water (for slurry)

Equipment

  • slow cooker
  • Large skillet
  • cutting board
  • Chef's knife
  • Tongs
  • mixing bowl (for slurry)

Method
 

  1. Pat beef dry and season well with salt, pepper, and paprika. Heat oil in a skillet and sear the beef on all sides until deeply browned. Transfer to the slow cooker.
  2. Sauté onion and garlic in the same skillet for 3–4 minutes, scraping browned bits. Transfer to the slow cooker.
  3. Pour beef broth around the roast. Stir in Worcestershire sauce and tomato paste. Add thyme or rosemary sprigs.
  4. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours until the beef is fork-tender.
  5. Remove beef and skim excess fat. Mix cornstarch with cold water and add to the broth if a thicker gravy is desired. Cook on HIGH for 15 minutes.
  6. Shred beef and return it to the gravy. Serve warm over mashed potatoes, rice, or noodles.

Notes

Searing the beef before slow cooking is optional but highly recommended for deeper flavor. Keep the beef submerged in its gravy when storing to maintain moisture.