Mushroom Gravy Slow Cooked Rump Roast

Don’t let the crap picture fool you, this was definitely a delicious meal AND super easy to make. Crock pots are epic. They do all the work, all you have to do is turn the thing on and let the smell wake you up in the morning…that is, if you like to smell meat in the morning. To each their own.

Be sure to check out the new “Grocery List Helper” at the bottom of the recipe. This is a list of where i get my ingredients, specifically in order to save money! I tend to go to 2-3 grocery stores in a day or within 2 days. If you think you don’t have the time for that, rearrange your priorities. If you want to be healthy and feed your body right, while on a budget, make some sacrifices and search for the deals before you hit the grocery stores. You can find all grocers sales flyers online!


Mushroom Gravy Slow Cooked Rump Roast


  • 12 lbs beef rump roast
  • 34 cups organic low sodium chicken 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 crock pot 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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Grocery List Helper:

  • Beef Rump Roast: on sale at Whole Foods for $4.99/lb
  • Low sodium chicken broth: King Soopers
  • Onions, garlic, mushrooms: King Soopers–onions and mushrooms were on sale
  • Spices: Kroger (duh)
  • Coconut milk: I usually buy mine at Whole Foods or King Soopers–usually around $1.19/can


You May Also Like:

Slow Cooker Pot Roast with Easy Gravy

Savory Waffles with Mushroom Gravy


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


31 thoughts on “Mushroom Gravy Slow Cooked Rump Roast”

  1. I just made this and strained the mushrooms, garlic, and onions – sent through blender adding the liquid slowly back in (to desired consistency) and now have the thickest most delicious gravy to go on the roast and the red chard I made as a side. Heaven. Perfect for this chilly Denver day (after a near 70 degrees yesterday)!

  2. This turned out soooo good for being so easy. My bf was iffy to try it because he thought it would taste real coconut-y from the coconut milk (he’s not big on coconut–crazy, right?!) But he was wrong . . . he loves it!

  3. I just tried this and wanted to leave a review.. turned out great! next time I’ll use less chicken broth because I had a TON of liquid at the end. I ended up thickening some of it with a little corn starch (I’m not strict) because I wanted to enjoy all the mushrooms and onions, but next time maybe I’ll double them and try the purée method someone mentioned above. Thanks for a yummy, hearty recipe!

  4. Can I do this (and the other crockpot recipes posted) with out mushrooms? I’m allergic & enjoy eating my meals at home instead of at the ER with my epi-pen. 😉

  5. i am cooking my rump roast right now. i like the additon of coconut milk. purchased my roast at wf for 4.99 a lb as well. acutally rubbed garlic and rosemary, salt and cayenne. then floured and seared in skillet. removed roast, put wine and tomato sauce in skillet. put potatoes, carrots, onions, in crock the roast. poured tomato mxture on top. added 2 cups of water.

  6. made this for the first time..and it was awesome! my husband loved it. He had no idea he was actually eating something healthy! LOL

  7. I am so so pleased with this recipe THANKS A LOT! I was nervous about the coconut milk but, this has turned out wonderful. The meat is very tender and, I used the idea someone left about blending the mushrooms and onions. OMG!!! Thanks again for this recipe, I will be trying more out soon.

  8. Do you have a preferred coconut milk – does it matter ? I usually get mine at trader joe – wondering if it should be unsweetened ?

  9. Hey there Juli, will this still work with a prime rib roast? Same cooking time…unfortunately a rump here cost an arm and a leg whereas the prime rib only cost an arm 😉
    Hope to hear from you soon.

      1. No wonder mine turned out so strangely.
        I ordered a standard shipping “container” of mushrooms from China, and it held 18 tons.
        It sure took me a long time to slice them too.

  10. This looks delicious! Do you usually brown the rump roast on the stove first or just put it in the slow cooker straight away? Thanks!

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