The easiest roast beef also happens to be the tastiest! Just season, place in the crockpot, and cook on low all day. This simple roast yields the most heavenly gravy, so be sure to serve it with rice or mashed potatoes.
Cut excess fat from the roast if necessary. Sprinkle salt and pepper all over the roast and press into sides.
Place roast in the crockpot and cook on low for 6 hours or until done to your preference.
When the roast is done, remove it from the crockpot, reserving the drippings, and let the meat rest while you prepare the gravy.
To serve, slice the roast against the grain and serve with gravy.
If you are going to be home, you can also prepare this roast beef in a slow oven (about 300°F) for several hours in a covered cast iron dutch oven. With this method, the gravy can be made in the same pan as the roast.
Easy Crockpot Roast Beef & Gravy
For the roast:
- 3 lb. beef rump roast
- Salt, as needed
- Coarsely ground black pepper, as needed
For the gravy:
- 1 cup beef broth, or more as needed
- 1-1/2 Tbsp. flour
- Cut excess fat from roast if necessary.
- Sprinkle salt and pepper all over roast and press into sides.
- Place roast in crockpot and cook on low for 6 hours or until done to your preference.
- Remove roast from crockpot, reserving drippings, and let rest while preparing gravy.
- Strain the drippings from the roast into a pan and add ½ of the beef broth. Heat over medium heat.
- In a jar with a lid, mix flour with about ½ cup beef broth, shaking well to combine.
- Slowly add about half of the broth mixture to drippings over medium heat, whisking constantly.
- Continue to heat and whisk as mixture thickens. If necessary, add more of the flour mixture to thicken (if the gravy becomes too thick, add more broth to thin).
- Gravy is ready when it is heated through and the consistency is to your preference.
- Slice the roast against the grain and serve with gravy.