Rump Roast Au Jus

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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.

Ingredients:

• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 2 teaspoons chili powder
• ½ teaspoon celery salt
• ½ teaspoon ground cayenne pepper
• ½ teaspoon garlic powder
• ¼ teaspoon mustard powder
• 1 (4 pound) rump roast
• ½ cup water

Directions:

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.

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Prep time: 10 mins / Cooking time: 10 hrs / Total time: 10 hrs 10 mins

Serving: 8 / Yield: 8 servings

Calories: 357.6

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