Slow Cooker Jalapeño Rump Roast
March 18, 2026 • 0 comments
A simple crockpot recipe made with a grass-fed rump roast, ranch seasoning, au jus, butter, and jalapeños for a flavorful twist on the classic Mississippi pot roast. Cook low and slow until tender, then shred for tacos, sandwiches, or hearty family dinners. Start the night before from frozen and let cook all night and all day for the most tender lean roast.
Ingredients
- (3-4 lbs) Rump Roast
- (1 packet) au jus gravy mix
- (1 packet) ranch seasoning
- (1/2 jar) pickled jalapeños
- (1/2 cup) beef broth or water
- (3-4 cloves) garlic
Directions
Instructions
- Place the rump roast in the crockpot (you can even start it frozen).
- Sprinkle the ranch seasoning and au jus mix over the roast.
- Add the butter, jalapeños, and beef broth.
- Cover and cook:
- Low: 8–10 hours (best option, longer the better with this lean cut)
- High: 5–6 hours
- Once the beef is tender, shred it with two forks and mix it into the juices.
Serving Ideas
This shredded beef is perfect for:
- tacos
- quesadillas
- sandwiches
- baked potatoes
- rice bowls
- stuffed peppers
The jalapeños add just enough Southwest flavor and mild heat while the ranch and au jus create a rich, savory broth.
