Spiced Up Rump Roast

Don’t you just love how crock pots work for you while you’re busying doing other things?  They take otherwise tough cuts of meat and turn them into tender, moist, flavorful meals, if you have the right recipe!  This one is simple to throw together, it uses only a few spices, some onion, and a beef round rump roast.  The meat is flavorful and it makes its own gravy, so all you need are some potatoes and a salad; you’ve got dinner!

A few key things that make this recipe stand out are flipping the roast at least once half way through cooking, and if you are home, turning it three times would be ideal (no worries if you aren’t though, it will still be great).  Also, if you want a thicker gravy adding cornstarch 2 hours before serving will help thicken it up.  I also threw in some sliced mushrooms, but this is completely optional, it would be great without them too.

This recipe is slightly spicy, but not enough that my kids complained.  The spice was more in the gravy and less in the meat.  If you wanted the flavor to get throughout the meat I would recommend shredding up the roast 30 minutes before serving and placing it back in the gravy to cook for the remaining time. This will let the flavor penetrate the meat and would be great served on rolls as a sandwich, hum, left overs idea maybe?

Spiced Up Rump Roast

In a small bowl mix the pepper, paprika, garlic powder, salt, chili powder, and mustard powder.  Rub the roast with the seasoning mixture until completely covered and all the spices have been used.

Place the rubbed roast in the crock pot and sprinkle with diced onion.  Pour in the water and cover the crock pot. Cook on low for 8-10 hours, turning at least once 4 hours into cooking.

Two hours before serving mix the cornstarch and 2 tablespoons of cold water in a small bowl.  Stir to dissolve cornstarch.  Add the cornstarch mixture to the liquid in the crock pot.  Flip the roast and add the mushrooms (if desired.)

Serve the roast sliced with gravy or shredded on rolls!