A rump roast comes from the hind quarter of an animal on the rear leg near the round.  It is generally a tough piece of meat so cooking via slow cooker method is an excellent choice.  It has quickly become a favorite cut of beef for the extended MacCurdy Family.  A sizeable cut of beef can provide meal options for several days.  There are always lots of left overs to use in roast beef sandwiches, soups, and stews.

Slow Cooker Rump Roast

Pre-heat your slow cooker to the desired temperature setting (usually high or low)

Add 1/2 cup to 3/4 cup of water.  Stir in onion soup mix and diced onion.

Trim the excess fat from the rump roast being careful not to remove any of the meat.  Rub meat with spices before placing in the slow cooker.  If desired, one can pan sear the roast before  applying the rub and placing it in the slow cooker.

Cook on low for 8 to 10 hours or on high for 6 to 8 hours.  Remove the roast to cool and slice to serve.  The remaining juices make for a tasty complimentary au jus dipping sauce.


3 – 3 1/2 lb rump roast with fat neatly trimmed.


1 tbsp.  black pepper

1 tsp. paprika

1/2 tsp. garlic powder (You can substitute diced garlic)

1 tsp. crushed pepper (flakes)


1 pkg. onion soup mix

1/2 diced onion

1/2 to 3/4 cups of water


In season local vegetables like potatoes, carrots, turnip, and beets go well as sides with this delectable roast.  The smells that fill a kitchen and home when making this family meal, make this a truly enjoyable olfactory experience.  Bon appetit!