RUMP ROAST AU JUS
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take a 4 lb rump roast and put the following dry rub all over it; 1 tbsp black pepper, 1 tbsp paprika, 2 tsp chili powder, ½ tsp celery salt, ½ tsp cayenne pepper, ½ tsp garlic powder, ¼ tsp mustard powder and put in slow cooker and add ½ c water and cook on low for 8-10 hours. We tried this on 07/08/08. It was only Kyle and I because Jackie and Ryan in Hutch. We had a 3.5ish lb piece of meat, it was in the cooker for just under 8 hours, internal temp about 175. It was a little over done. The dry rub did not permeate the meat and it was just a wet mess on the edge of the meat, the au jus was not good at all, pretty greasy, I tried to remove some fat as directions said to skim some off the top but I could not get enough. Kyle really liked the meat but not the au jus, he said it was too spicy. I did not like the au jus because it was too greasy. Jackie said she really likes roast beef so I think she would like this, just note that may need to only cook 6-7 hours and no way 8-10. As possible because we did not quite have a 4 lb piece of meat.