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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."
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Ingredients
10 h 10 m servings 358 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 358 calories; 17.6 g fat; 1.6 g carbohydrates; 45.5 g protein; 121 mg cholesterol; 161 mg sodium. Full nutrition
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Reviews
Read all reviews 177224 Ratings
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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 ...
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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.
4/6/2000
My husband loves this recipe! He is very picky and usually does not express much pleasure over any food or recipe unless it's absolutely fantastic. I liked it, too, except I would prefer less c...