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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 8 |
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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 |
1/2 teaspoon celery salt |
1/2 teaspoon ground cayenne pepper |
1/2 teaspoon garlic powder |
1/4 teaspoon mustard powder |
1 (4 pound) rump roast |
1/2 cup water |
Directions:
1. 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.
2. 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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