This is fine if you look at it as a basic way to cook a rump roast in your slow cooker. In my experience, it didn't turn out with much flavor, not even "beef" flavor. In short, it was bland and needed a lot more seasoning.
I'm not entirely sure what I would add, but definitely a lot more onion, some garlic, maybe some Worcestershire sauce. We're cooking a solid 2lb slab of beef - not much of that flavor gets to the interior, even with the extra hour after the roast is cut up. I took the leftover meat and braised it low and slow for about 3 hours in a broth including onion powder, garlic powder, some soy sauce, a little sugar... much more tender and flavorful.
I would also recommend using corn starch instead of bothering with making a roux. Much, much easier.
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This is fine if you look at it as a basic way to cook a rump roast in your slow cooker. In my...