Description
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
Instructions
- Mix pepper
- paprika
- chili powder
- celery salt
- cayenne pepper
- garlic powder
- and mustard powder together in a small bowl.
- Rub seasoning mixture over surface of roast. Place roast into a slow cooker and pour in water.
- Cover and cook on Low until meat is tender and well done
- 8 to 10 hours.
- Transfer roast to a serving platter. Skim fat from juices and strain. Serve juice with meat.
Prep Time: 10 mins
Cook Time: 10 hrs
Total Time: 10 hrs 10 mins
Servings: 8