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.
Prep time: 10 mins / Cooking time: 10 hrs / Total time: 10 hrs 10 mins
Serving: 8 / Yield: 8 servings
Calories: 357.6
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
