There is something mighty comforting about a slow cooker roast waiting on you after a long day, especially on a Thursday night when folks are coming and going and supper needs to take care of itself. This 4-ingredient rump roast is the kind of no-fuss Midwestern meal that leans on a good cut of beef, a simple seasoning approach, and low, steady heat to turn thick-sliced roast into tender, gravy-rich bites that taste like you worked far harder than you did.
Serve this roast with mashed potatoes, buttered egg noodles, or a scoop of plain white rice to catch every bit of that savory gravy. A pan of green beans, sweet corn, or a simple side salad rounds it out nicely, and if you want to stretch the meal for a hungry crowd, a basket of soft dinner rolls on the table never goes to waste.
4-Ingredient Slow Cooker Thursday Night Roast using Thick-Sliced Rump Roast
Servings: 6
Ingredients
3 to 3 1/2 pounds thick-sliced rump roast
1 packet onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10 1/2 ounces
1 cup beef broth
Directions
1. Place the thick-sliced rump roast in the bottom of a slow cooker, arranging the pieces in an even layer as much as possible.
2. In a medium bowl, stir together the onion soup mix, condensed cream of mushroom soup, and beef broth until combined into a thick, savory sauce.
3. Pour the sauce over the beef, making sure the meat is well coated. Cover and cook on low for 8 to 9 hours or on high for 4 1/2 to 5 1/2 hours, until the roast is very tender and easy to pull apart with a fork.
4. Once done, gently separate the beef into large tender pieces and spoon some of the gravy over the top before serving.
Variations & Tips
Add vegetables: If you want an all-in-one supper, tuck peeled carrots, onion wedges, or halved small potatoes around the roast before cooking. They will soak up the gravy and make the meal feel even heartier.
For deeper flavor: If you have a few extra minutes, brown the beef slices in a hot skillet before they go into the slow cooker. It is not required, but that little bit of color gives the finished gravy an even richer taste.
Thicken the gravy: If you like a thicker gravy for mashed potatoes, remove the cooked beef and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir it into the hot cooking liquid, cover, and cook on high for 10 to 15 minutes more.
Make the most of leftovers: Leftover roast is wonderful piled onto toasted buns, spooned over noodles, or tucked into baked potatoes the next day. Keep the extra gravy with the meat so it stays moist when reheated.