Slow-Cooked Rump Roast

If pot roast and a beef ragu had a baby, it would be this slow-cooked rump roast dish. Simmered in the oven in a savory, tomatoey sauce, this beef rump recipe is rich, cozy, and 100 percent comforting.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Slow Cooked Beef Recipes

This slow-cooked rump roast is a little different from the classic beef roast and is more akin to pot roast or beef ragu. In fact, you can serve it as either of those two dishes.

It starts with seared beef rump, which slow-braises in the oven with herbs, garlic, and a savory tomato-beef broth that turns into the kind of sauce you’ll want to lick off your plate (no judgment). The meat gets fall-apart tender, perfect for serving over mashed potatoes—or shredding into a rustic ragu for pasta night.

I’ve made this one a bunch of times and tweaked it to balance richness, acidity, and all the cozy vibes. Bonus: it’s budget-friendly and easy to adapt to your slow cooker or Instant Pot.

If you want something hearty, affordable, and totally soul-soothing, give it a try. Check more of my comfort food recipes.

What You’ll Need

Here is what you’ll need for this slow-cooked rump roast recipe. Find the full measurements in the recipe card below.

• Beef rump roast or any slow-cook-friendly beef like chuck or brisket.
• Onion, carrot, celery — the classic trifecta flavor base that makes every sauce magic. Garlic, which when slow cooked, will leave that mellow flavor without being too pungent.
• Beef stock — better than water as it adds more depth and umami (use a cube if you’re in a pinch).
• Tomato passata or tinned tomatoes — brings that ragu-like richness and acidity.
• Worcestershire sauce — adds umami and a tiny tang, it’s such a great condiment for beef. I use it in my Bolognese, Big Mac wraps, and Big Mac salad, in beef and mushroom stew, and in my popular oven-baked brisket recipe.
• Herbs and spices: cinnamon — just a whisper – for subtle warmth, it adds subtle warmth, fresh rosemary and sage — earthy, woodsy, perfect with beef; salt and paper, season in layers and taste as you go.
• Optional: A splash of milk or cream at the end for a smoother ragu, this is if you want to serve it over pasta.
• To serve: Fresh parsley for brightness, Parmesan if serving with pasta, it’s a must; side can be pasta, mashed potatoes, or roasted veggies.

How To Make Slow-Cooked Rump Roast

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for slow-cooked rump roast.

• Cut the piece of rump into thick chunks or slices. Sear the beef chunks until browned all over.
• In the same pan, sauté onion, carrot, and celery in butter, then deglaze with half of the stock and add Worcestershire, a little extra salt, pepper, and cinnamon.

• Combine with tomato puree, garlic, and herbs in a baking dish.
• Nestle the beef in the sauce, cover with foil, and bake at 355°F / 180°C for 60 minutes.
• Add remaining stock after 1 hour, flip the beef, bake another 60 minutes uncovered.
• Spoon liquid over the top, bake 20-30 minutes more until fork-tender.
• Rest under foil, remove rosemary twigs, then serve as roast with sauce or shred for ragu. If shredding for ragu, add extra stock/tomato at the end to make it more saucy.

Slow Cooker Method:

• Sear beef, then combine all ingredients in slow cooker. Cook on LOW for 8 hours or HIGH for 5–6 hours.

Instant Pot Method:

• Sear beef using Sauté mode, then add remaining ingredients. Pressure cook for 45 minutes. Let naturally release. Optional: pop into oven uncovered for 15–20 mins to reduce and caramelize the sauce.

Watch The Video

Recipe Tips

• Use the right roasting pan. A deep baking dish or Dutch oven works best.
• Layer the salt. Don’t dump it all in at once—season in steps: when searing the beef, when making the sauce and again towards the end, to taste.
• Tomato too sharp? Stir in a splash of milk or cream at the end, especially if shredding the meat for ragu.
• Want it saucier? Add extra stock + passata at the end when making ragu.
• Freebie tip: Add a Parmesan rind to the sauce while it cooks—so good.
• Other cuts that work: Chuck, blade, or even brisket if you’re feeling fancy.
• Storage Tips: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or microwave, adding a splash of stock if needed.
• Make-Ahead Tips: You can sear the meat and prep the sauce base the day before. Store everything in the baking dish covered in the fridge, then pop it in the oven when ready to cook. The cooked roast actually tastes better the next day—hello, meal prep win!

Serving Suggestions

• For a classic roast dinner, serve it with buttery mashed potatoes or roasted root veggies.
• For pasta night, shred the beef into the sauce and toss it through pappardelle or rigatoni with lots of Parmesan.
• Bonus idea: pile the shredded beef onto crusty rolls with melty cheese for ragu sandwiches.

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More Slow Cooked Beef Recipes