Gluten Free Slow Cooker Rump Roast

I’ve been a bit nostalgic lately after seeing Rain: A Tribute to the Beatles. I’ve been playing old songs in my head ever since. Remember Simon & Garfunkel’s hit song, “Parsley, Sage, Rosemary and Thyme”? Well, these wonderful seasonings can make your slow cooker rump roast a hit, as well. And it can easily be made gluten free.

Depending upon the cut of your roast, may depend which of these seasonings you use. I chose rosemary and thyme as I enjoy them with filet mignon. I thought, why not dress this bad boy up, too. Rump roast is a round cut of meat. You know, top round, bottom round, and the like. In regards to roughness or tenderness, it’s a bit tough, but not the toughest. So, slow cooking is perfect for tenderizing it. However, I often choose the slow cooker method of cooking for get-togethers. It allows you to use your oven for appetizers and side dishes and provides you with more time with your guests.

Use the size roast that is appropriate for the amount of people you are serving. I chose 2 1/2 pounds as I cooked this for my husband and I. I usually cook 3/4 pound per person, providing ample leftovers, but if you’re serving mashed potatoes and vegetables, and even more, you can easily get away with 1/2 pound per person or less.

Gluten Free Slow Cooker Rump Roast


Yield: Serves 3 - 4

Gluten Free Slow Cooker Rump Roast

Turn an inexpensive cut of beef into a meal fit for a holiday. Slow cooking causes this gluten free rump roast to be fork tender and flavorful.


  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 2 1/2 pounds lean boneless chuck roast, well trimmed and tied*
  • 1 lb. baby carrots
  • 1 lb. russet potatoes, cut into 1-inch cubes
  • 1 large onion, cut into 1/2-inch wedges, and toothpick together
  • Large sprig of thyme
  • Large sprig of rosemary
  • 1 cup gluten free beef broth (Herb Ox, O Organics, Better Than Bouillon)
  • 2 teaspoons brown rice flour (or white), or as needed


  1. Preheat a heavy skillet with oil over medium-high heat.
  2. Combine the salt, pepper, and garlic powder and rub the mixture onto the roast.
  3. Add roast to the hot oil and braise (brown) on all sides.
  4. Place carrots, potatoes, and onion in the slow cooker, in that order. Place roast on top of the vegetables.
  5. Top with sprigs of thyme, rosemary, and beef broth.
  6. Slow cook 10 hours on low or 5 hours on high or until beef is fork tender.
  7. Transfer the roast and vegetables to a serving platter.
  8. Pour the liquid in a saucepan and bring to a boil. Sprinkle in a little rice flour at a time and stir until thick. Season with additional salt and pepper, if desired.
  9. Ladle gravy over the roast and vegetables. Serve the remaining gravy in a gravy boat or bowl.


The purpose of using string to tie up the roast is more than just keeping it in one round mass. It also promotes even cooking. However, it is not mandatory.

If desired, you can add 1/4 cup of dry red wine (Cabernet recommended) to the slow cooker. However, if you add it the gravy in the saucepan, a few minutes of cooking will not burn off the alcohol. From personal experience, I can attest that 5 minutes of simmering is not to remove alcohol. I can recall a time I became quite tipsy after tasting a sauce one too many times. It was like cooking with Julia Child.

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