Slow Cooker Rump Roast Marsala

Slow Cooker Rump Roast Marsala is a fork-tender flavorful beef that makes its own delicious gravy slow-cooked to perfection.

We love rump roast (also referred to as bottom round) it's the triangular cut from the upper part of the round or the hindquarters and an extremely lean cut of beef and when cooked in a slow cooker it comes out very tender.

I have used a  London broil, and a great substitute for a rump roast/bottom round for flavor however you can also use chuck roast however much more full of fat.

Slow cooking is the secret to making this beef so moist and tender and the Marsala wine and our seasoning add the perfect flavor.

This delicious roast is perfect for weeknight dinners.

When I have a busy day ahead I just pop the roast in the slow cooker with all the ingredients and let this amazing appliance do its magic.

Adding a few vegetables in the crockpot with the roast will be a complete meal and ready when you get home from your busy day.

Our family loves the roast with garlic mashed potatoes and corn on the cob, those are their favorite sides so I tend to make those more often to keep them happy.

A gourmet tasting meal and there is hardly any work involved.

The gravy it makes is perfect for topping any style potato you make and especially with our Steakhouse Baked Potatoes.

Take a look at the ingredients in our printable recipe card below and do check out our suggestions for side dishes below.

Easy Roast Beef and Delicious

Roast Beef slow-cooked is the best way to ensure fork-tender meat.


This smells absolutely fantastic as it slowly cooks through the day and the aroma when you walk in the door is mouth-watering.


The leftovers, if there are any, are perfect for making submarine sandwiches with au jus, or even adding some cheese to make Philadelphia-style cheesesteaks.


I have always loved the taste of Marsala but if you're not a big wine fan, just use beef broth.


Everyone will love the gravy it makes so it won't hurt to add some delicious yeast rolls to dunk in the gravy.


I love using my slow cooker, it's one of my favorite appliances when I don't want to heat the house up in the summertime.

Ingredients You Will Need

• boneless beef roasts of any kind, such as bottom round or rump roast
• kosher salt
• ground black pepper
• cloves garlic
• water
• beef broth
• Marsala wine
• fresh mushrooms washed, cleaned, or any other kind
• oregano and granulated garlic
• Sprig fresh rosemary optional
• flour or cornstarch
• 1 tablespoon butter

More Slow Cooker Recipes

Slow Cooker Asian Chicken and Broccoli

Slow Cooker Best Ever Boston Butt

Slow Cooker Cranberry Glazed Meatballs

Tips

1. the juice this makes can be thickened into a thick gravy just by adding cornstarch and water around 30 minutes before the roast is done
2. leftovers are perfect for making hot pockets, runza cheesesteak sandwiches, or slider sandwiches
3. mushrooms can be substituted by any other vegetable you prefer
4. when adding potatoes and carrots be sure to smaller cubes and slices to ensure they cook through
5. another favorite way to repurpose leftover meat is in a stir fry
6. any other kind of boneless meat can be used: chicken breasts, pork tenderloin, etc.
7. Instant Pot Method: using the pressure cooker mode can be used on an instant pot. Sear the meat on both sides first adding a little butter or olive oil. Change the mode to pressure cook. Add 1 1/2 cups beef broth, 1/2 cup Marsala wine, and the rest of the ingredients except mushrooms Set to 70 minutes. Release the pressure. For the gravy: wait to cool and pressure is released until it's ready to place on saute/sear again.  Strain the juice out into a bowl. Add the meat to another casserole dish. Set to saute/sear and add the flour, butter, and mushrooms making paste then add the juice back. Simmer to desired consistency.

Slow Cooker Rump Roast Marsala Recipe Pin

Slow Cooking Saves Time

I really enjoy using my slow cooker for making any kind of meats, it really is such a time saver for busy cooks.


If you love slow-cooked meats you may also like to try our fabulous Slow Cooker Corned Beef recipe, it's one of the best especially around St. Patrick's Day when the supermarkets run great sales on corned beef!

Slow Cooker Rump Roast Marsala Recipe

Yield: 6

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 6 HourTotal time: 6 H & 15 M

This is a delicious slow-cooked beef wtih a mushroom Marsala wine sauce. Cooked slowly using a crockpot/slow-cooker, the beef is fork-tender and melt in your mouth delicious.

Ingredients

• 1 (3 pounds) boneless beef roast, such as bottom round or rump roast
• 1 1/2 tablespoons kosher salt
• Freshly ground black pepper
• 4 cloves garlic, cut into thick slivers
• 1/4 cup water
• 1/2 cup beef broth
• 3/4 cup Marsala wine
• 1 pound of fresh mushrooms
• oregano and granulated garlic
• Sprig fresh rosemary
• 1 teaspoon flour or cornstarch
• 1 tablespoon butter

Instructions

1. Place the roast in a shallow baking dish and rub with the salt and pepper, granulated garlic and a little oregano.
2. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with garlic halves.
3. Add 1/2 cup of Marsala wine. Refrigerate overnight.
4. Place the beef in the crockpot adding 1/4 cup water, 1/4 cup broth, and marinade wine from the pan, into the bottom of the pot.
5. Place mushrooms on top of the meat.
6. Put the slow cooker/ crockpot on low for 6 to 8 hours.
7. Remove the roast and let sit while making the gravy.
8. One-half hour before cook time is completed, place the temperature on the slow cooker to high and add the remaining wine.
9. Add a large sprig of fresh rosemary to the sauce.
10. Stir the cornstarch or flour into the remaining 1/4 cup broth and then whisk into the sauce.
11. Put into the crockpot cook until thickened.
12. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Slice the beef.
13. Serve the sauce and mushrooms.
14. Great over garlic style Italian bread, boiled rice, pasta or mashed potatoes.

Notes

Tips

1. the juice makes a fabulous gravy and can be thickened by adding cornstarch and water around 30 minutes before the roast is done
2. leftovers are perfect for making cheesesteak sandwiches or submarine sandwiches
3. mushrooms can be substituted by any other vegetable you prefer
4. another favorite way to repurpose leftover meat is in a stir fry
5. any other kind of boneless meat can be used: chicken breasts, pork tenderloin, etc.

Nutrition Facts

Calories

425

Fat (grams)

15

Sat. Fat (grams)

9

Carbs (grams)

11

Fiber (grams)

22

Net carbs

7

Sugar (grams)

4

Protein (grams)

20

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Slow Cooker Rump Roast Marsala Recipe Pin

Slow Cooker Side Dishes for Meats

• mushrooms sliced, carrots, peas
• corn on the cob
• any kind of potatoes
• roasted vegetables
• pasta with butter
• rice white or brown
• Caprese salad
• baked artichoke hearts