-
-
My review
Rump Roast Au Jus
Ardith Simon
"This is a wonderful way to do rump roast in the slow cooker. It creates a wonderful juice while it cooks; serve the juice over individual servings of beef. You'll want the cut to be between 4 and 5 pounds."
Added to shopping list.
Go to shopping list.
Ingredients
10 h 10 m servings 358Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
- Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.
You might also like
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 177226 Ratings
-
-
-
-
-
Most helpful positive review
10/24/2007
OK, I will try not to let this get too long but I have a lot to say. Some people are rating this recipe based upon what they cooked which did not match up well with the actual recipe. One pers...
Most helpful critical review
4/24/2004
Over spiced on the outside and bland on the inside. I'm always on the hunt for a recipe that will help me figure out what to do with a rump roast to make it taste like more than a cheap hunk of ...
Most helpful
Most positive
Least positive
Newest
10/24/2007
OK, I will try not to let this get too long but I have a lot to say. Some people are rating this recipe based upon what they cooked which did not match up well with the actual recipe. One pers...
4/30/2007
This is the BEST crockpot beef recipe I have ever tried. I sub seasoned salt for celery salt and cut back the pepper to 1 tsp. Didn't use cayenne and used 1 1/2 cups water mixed with Lipton on...
12/26/2005
This is a great basic recipe but it needs a little tweaking. First of all it calls for way too much pepper--cut it down from 1 Tablespoon to 1 teaspoon. I also reduced 1 Tablespoon paprika to 1...
5/31/2002
This recipe is unbelievable. I make a nice size roast and there are no leftovers. It's got a nice kick, but not overwhelming. The au jus is wonderful. I like to freeze anything that is left.
2/26/2007
I followed the other reader's suggestions and added 1 t. black pepper, 2 t. paprika, 1 t. chili powder, 1/2 t. celery salt, 1/2 t. ground cayenne, 1 t. onion powder, 1/2 t. garlic powder, 1/4 t....
1/28/2006
I thought this recipe was great,my family loved it! I would not cook it for more than 8 hours,flip the meat half way though so juices flow both ways.red wine is great with this meal.
1/4/2008
I will gladly give this recipe 5 stars. It simply tastes wonderful to everyone I know of. I've made it quite a few times and, most likely, will never stop. Thank You.
1/10/2011
This is very good. I had a 3 1/2 pound roast. I followed the recipe except I used coffee rather than water. It's really not spicy, my 4 year old and 2 year old sons didn't even think it was s...