Slow Cooked Rump Roast
Time needed
30 min
preparation
+
10 hour
cooking
Serving Size / Yield
2 servings
Ingredients
- one 4-lb. Bastrop Cattle Co. rump roast
- 1 Tbs. ground black pepper
- 1/2 tsp. celery salt
- 1 Tbs. paprika
- 1/2 tsp. ground cayenne pepper
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. mustard powder
- 1/2 C. water
Directions
In a small bowl, mix together black pepper, paprika, chili powder, mustard powder, celery salt, cayenne pepper, and garlic powder. Rub mixture over the surface of the roast. Place roast in a slow cooker with the half cup of 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 juice, strain, and serve with the meat.
This recipe was shared by the Bastrop Cattle Company.
