Vickie's Rump Roast With Gravy Recipe

Picanha (Rump Cap) roast with salt on a cutting board
John Clark Photo / Getty Images
Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
573 Calories
30g Fat
7g Carbs
63g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 573
% Daily Value*
Total Fat 30g 39%
Saturated Fat 12g 58%
Cholesterol 199mg 66%
Sodium 317mg 14%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 63g
Vitamin C 1mg 3%
Calcium 88mg 7%
Iron 5mg 29%
Potassium 581mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker rump roast with gravy is cooked to perfection over the course of many hours for an incredibly moist and flavorful pot roast you'll love to savor. It's also referred to as picanha, as steaks cut from this part of a cow are very popular in Brazil. It's surrounded by a fat cap and sometimes you can only find the cut from a butcher. But a regular rump roast will work for this recipe, too.

The secret to the quick and easy prep for this slow cooker picanha comes from the use of two kinds of condensed soup: cream of mushroom and cream of French onion. Condensed soups are concentrated enough to keep their flavor over the long cooking period. The meat becomes so tender you can shred it with a fork, and the gravy, created by the fat and the soups combining together, is delicious.

Of course, the beauty of a slow cooker meal is that it's a set-it-and-forget-it situation; start it in the morning and dinner is ready when you are. Serve this slow-cooked beef main with classic pot roast sides such as roasted potatoes, carrots, yellow onions, turnips and/or parsnips. Mashed potatoes would also be a good choice, to sop up that gravy. Leftovers of this pot roast are incredibly rewarding, too. It's great to eat on sandwiches, especially on buns for a novel take on a po'boy.


  • 1 (4-pound) rump roast

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup

  • 1 (10 1/2-ounce) can condensed French onion soup

Steps to Make It

  1. Place all ingredients in the crock pot.

  2. Cover and cook on low for 8 to 10 hours. Enjoy.


  • If you can't find rump, other common cuts used for pot roast include chuck, brisket, top round, and bottom round. Leaner cuts won't work as well, as it's the fat and connective tissue in these types of cuts make for a roast that becomes softer thanks to long, slow cooking. It also helps to produce flavor and incredible tenderness. 
  • You won't likely need much salt in this dish, depending how salty the soups are, but taste and season with salt and pepper if need be.

How to Store and Freeze Rump Roast with Gravy

Pot roast will keep for 4 to 5 days in the refrigerator, covered in an airtight container.

If you'd like to freeze it, you can freeze it in a similar container, covered in gravy if possible. If there's not much gravy, wrap the roast in aluminum foil first. Thaw in the refrigerator and reheat completely in a 350 F oven for 40 to 50 minutes.