Sunday Rump Roast

A plate full of cooked meat with greens in the middle, a small jug of brown sauce and cloth in front, pots of foot in the back.
Life doesn’t get any better than a Sunday roast meal with the family, then using the leftovers during the week for sandwiches. This is a perfectly easy Rump Roast recipe for the slow cooker or Instant Pot.

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Dinner
Servings 8 people


  • 2.5 kg beef rump roast cut at room temperature
  • 6 garlic cloves
  • 2 tbsp salt flakes
  • 6 black peppercorns
  • 2 Superb Herb bay leaves
  • 1 large fennel bulb sliced
  • 4 sprigs Superb Herb rosemary
  • 1 large leek sliced thickly
  • 2 carrots peeled and roughly chopped
  • 3 ½ cups water

To serve:


  • Turn your slow-cooker on high if using.
  • With a sharp knife, make a few slits in the meat and place a halved garlic clove in each. Season with salt.
  • Place your vegetables and rosemary into the slow cooker or Instant Pot and add the water.
  • Add the rump. Place the lid on the slow cooker, turn the heat setting back to low and cook for 4-5 hours. If using the Instant Pot, set time for 1 hour and 45 minutes.
  • Serve with blanched greens and creamy mashed spud, plus a reduction of the juices from the slow cooker pan (Take 1/2 cup of the juices, add a splash of red wine and bring to the boil in a small frypan, simmer a few minutes until thickened, add a dash of cream and season. Pour over and enjoy)


Tip; Always take your meat out of the fridge well before you are going to cook it, so it gets to room temperature. Resting post cooking is always favorable too.
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