My stomach is screwed up. Consuming beef sticks and trail mix all day Wednesday and all day Saturday did not make my stomach happy. I just need to not purchase nuts when I’m traveling. I eat them, they don’t fill me up, so then I eat more. Then I just get fat. Stupid.

I traveled to Boston last week. Sad to say I didn’t get to see a ton of Boston. We landed. Went to Whole Foods to get the food I would be cooking that week, then went to the house we were going to film at. So I saw Boston for a good 6.2 minutes. But I did get to go to the AgainFaster office and meet some awesome people, so I can’t complain. All in all, it was a good trip. I filmed 7 cooking videos, learned a butt load from a professional chef AND crossfitter named Bryce, then got to read The Hunger Games while I flew all over the place. LIKE!

Turns out, I don’t really know what I’m doing in the kitchen. Well, you already knew that, but being next to a professional chef makes me even more incompetent. I burnt garlic for gosh sakes. This man, Chef Bryce, went to culinary school and has worked all over in the food industry. I, on the other hand, am excited if I don’t cut half of my finger off every time I’m cooking. He even taught me how to properly cut an onion! How exciting! I did half way fall in love with him when he made a chocolate coconut macadamia nut brittle. It was pretty similar to my Chocolate Coconut Bark but with much more expensive chocolate. Oh he fancy huh?!

So, here’s the thing. If you go back to some of my first recipes, from back in the day, before I was an actual website, and before I talked incessantly about myself and my life, you will find some delicious recipes. The problem is, back then I was working from 4am-9pm, not coming home in between and only was able to take picture in the dark. So my food looks like dog doo doo. And people tend to not flock towards those meals. So vain. Such a shame. So I’m bringing them back. Like a blast from the past. But in food form. So check out the first time I made Mushroom Gravy Slow Cooked Rump Roast and see with your own eyes how gorgeous my pictures were back in the day!

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Leftovers: Mushroom Gravy Slow Cooked Rump Roast

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4.7 from 14 reviews

  • Yield: 4-6 1x


  • 12 lbs beef rump roast
  • 34 cups organic chicken bone broth
  • 12 large onions, roughly chopped
  • 56 garlic cloves, peeled
  • 1 container of mushrooms, sliced
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 cup full fat coconut milk, canned


  1. Pull out that handy crockpot of yours!
  2. Add in your broth, coconut milk, onions, garlic, mushrooms, and spice to your crock pot and mix together.
  3. Make a little room in your crockpot around the mushroom mix and plop that cute little rump roast in the pot.
  4. Turn on low for 6-8 hours or high for 4-6 hours.
  5. Then you eat it!! Holy crap, THAT WAS EASY!!

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Leftovers: Mushroom Gravy Slow Cooked Rump Roast


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  1. Lyman says:

    Yummy eats! Ditto what Tamara said, with !!!! Going and staying paleo would have been way harder without your simple and easy to use website, your approachable and simple and easy recipes. You Rock!

  2. jana says:

    I opted for 1/2 because I didn’t want to open a can of coconut milk since I had nothing planned for the rest of it. My ten year old wouldn’t eat it because the cream sort of bunched up in little pieces and he thought that was gross. Maybe the coconut would have made it better but we all found it pretty bland. I would try it again with way more spices and the coconut milk. Cream in the crockpot all day? What the heck was I thinking? 🙂

  3. brettani shannon says:

    Thank u so much are really saving me with these – just started back. To work full time and I was worried I would have to revert back to rice and potatoes. Your recipes here look amazing but best of all they are made with food I don’t have to special order- thinks every Paleo kitchen has! Thank u – I will be sure to review each recipe and share it. Thanks again.

  4. Bethany Evans says:

    If I’m doubling the size of the roast, should I also double the other ingredients and increase the time?

    1. juli says:

      yes. and the time may take over 8 hours

  5. Kiley says:

    Dangit! My roast did not shred in the least bit. I ended up having to cut it up into bit-sized pieces. And the gravy is more like a broth. :/ Not sure what I did wrong. Tastes delicious though! I’ve been adding it to steamed cauliflower and sweet potatoes and eating it like stew.

  6. Alex says:

    Have been going through your site for inspiration and have seriously been pinning everything! Can I just come and eat at your house?

  7. Ana says:

    Can I omit coconut milk from the recipe?

    1. juli says:

      haven’t tried it that way