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Slow Cooker Beef au Jus

It's easy to fix this roast, which has lots of onion flavor. Sometimes I also add cubed potatoes and baby carrots to the slow cooker to make a terrific meal plus leftovers. —Carol Hille, Grand Junction, Colorado
  • Total Time
    Prep: 20 min. Cook: 6 hours + standing
  • Makes
    10 servings


  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1 large onion, sliced
  • 3/4 cup reduced-sodium beef broth
  • 1 envelope (1 ounce) au jus gravy mix
  • 2 garlic cloves, halved
  • 1/4 teaspoon pepper


  • Cut roast in half. In a large nonstick skillet coated with cooking spray, brown meat on all sides over medium-high heat.
  • Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat is tender.
  • Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with cooking juices and onion.
Nutrition Facts
1 each: 188 calories, 7g fat (2g saturated fat), 82mg cholesterol, 471mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat.
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Average Rating:
  • Queenlalisa
    Jul 18, 2017

    This was very tender and tasted delicious. I love easy slow cooker recipes.

  • gunslinger
    Jul 13, 2017

    Put this in the slow cooker this morning. I turned out very tender and tasty. Thickened the gravy with a little cornstarch and water and the onion gravy was delicious!

  • Aquarelle
    Oct 25, 2016

    I put this together late Sunday morning, turned on my slow cooker, and ran out to run a bunch of errands. When I returned home at around 4:00 PM I realized that I had set the cooker on "keep warm," not "low." So I cranked it up to 'high" and we had BLTs for supper. It was perfectly done by around 9:00 PM. So I sliced the meat (or tried to; see remarks below) and returned it to the cooker, refrigerated everything, and reheated it tonight to serve over mashed potatoes. My husband loved it and can't wait to use the leftover beef and potatoes to make himself a beef commercial. He said, "These leftovers won't last long." However, I want to know how the food stylists cut that roast into such nice even slices. Mine would only shred. I eventually gave up with the knife and shredded it with two forks. I'd have given this recipe five stars except for my disappointment in its final appearance.

  • Dilli
    Mar 14, 2016

    I added some dry red wine 1/2 cup plus broth and au jus to the rump roast. Was excellent. Next time I'll certainly make time for some mashed potatoes.

  • Bamster53
    Mar 12, 2016

    Great recipe. Cooked much faster. Done in 5 hours on low. I added carrots. Very yummy!

  • suejjj
    Feb 21, 2016

    Amazing! Set the browned roast on a bed on sliced onion and baby red potatoes, and mixed the au jus packet with a full can (14oz) of low salt beef broth (we like sauce!) Was rushed for time so did 2 hours on high, plus 2 hours on low. So good, was hoping for sandwich lunch leftovers as one reviewer suggested, but early risers in our house took care of that! Thanks for sharing!

  • oreo95
    Feb 16, 2016

    Excellent recipe. So easy to put together and house smelled great. After reading reviews, I did add 2 cups of carrots. Next time I will also add small potato's. I did not brown roast, just cut in half and then followed recipe. Worked out perfectly, meat browned very nicely and appealing to the eye! Thank you Carol

  • kimspacc
    Oct 19, 2015


  • Anita601
    May 19, 2015

    I'm confused.....why does recipe say to return sliced meat to slow cooker? What am I missing here?

  • danielleylee
    Jan 6, 2015

    My husband and I made this tonight for supper for him and his mom and dad. It was so simply and very rich and flavor. I also added 2 cup of baby carrots and 4 small/medium diced potatoes and only used a 1.5 lb roast. Definitely a keeper.