Reviewed: Nov. 25, 2009

i think this would've been a great roast if it wasn't so spicy. there was way too much cayenne pepper and chilli pepper. i tried it to try something new and i am so disapointed. like omg! but to each its own. i usually like spicy stuff but it just wasn't right to me i guess....toodles!!!

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casandrabrown1

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Reviewed: Nov. 24, 2009

I have a brand new crock pot and am an experienced cook. This was dry and very bland I will not make this recipe again.

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Cstaepel

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Reviewed: Nov. 11, 2009

I will tweak this a little bit because I found this to be too peppery - although my husband loved it.

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GWENCDA

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Reviewed: Nov. 7, 2009

Great recipe. For anyone who says it is too peppery I just wanted to point out that the spices are just a rub. I don't think it is ment to be piled on just rubbed in till covered and well seasoned and the remainder disguarded or saved as you would with any premade rub. I ended up with half of the rub left over but the flavor was amazing on the roast. Hope this helps.

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KA187

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Reviewed: Sep. 22, 2009

This was pretty good. I halved the recipe b/c I only used a 2 pound roast and then I only cooked it on low for 5 1/2 hours. I tasted the juice halway through cooking and it was a little spicy for my tastes so I added some beef broth and that helped a lot. I will make this again.

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SummerThyme

Cooking Level: Beginning

Home Town: Portsmouth, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 1, 2009

Good, tender and moist. Although, I didn't add cayenne or chili powder. Didn't have any and we're not big on 'hot' stuff. Was easy and made the house smell good, too. Gravy was tasty, too. Will do again!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Aug. 15, 2009

WOW, this was so tender and so easy.

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Lizzie

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Reviewed: Jul. 19, 2009

I used this on some venison rump that I had. I also added a lipton onion soup packet and made it as a sandwich with au jus dip. Excellent!

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JENNR8ER

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Quantico, Virginia, USA

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Reviewed: Jul. 4, 2009

I have made my roasts this way for years and it's the only way they turn out tender and not dry. The only thing I do different is I use 1 cup of beef broth made with the sodium free beef boullion since my husband has to watch his sodium intake, and I sprinkle garlic powder and cracked pepper on top. I usually start it the night before since I work the midnight shift and take it out by afternoon. We then use the leftovers for beef soup. Delicious!!!!!

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pam

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Reviewed: Jun. 14, 2009

this is a nice change of pace from traditional pot roast. i made some changes which gave the meat, onion, potatoes and liquid a nice flavor. brown the meat and partially browne 2 whole onions added the liquid to the drippings-1/4 c.cider vinegar and 1/4c water, instead. for the dried rub which i let marinate while the partially defrosted meat was thawing. i used picante(goya) seasonings and the rest was pretty much the same. new twist on old

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laura

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Reviewed: May 9, 2009

Fantastic! I did make some changes to the ingredients. For 1.75lb rump roast I used 1/2 tsp pepper, paprika, celery, onion seasoning, 1 tsp chopped garlic. Mix in small bowl, I added 1-2 Tbls Honey Mustard, spread the mixture over the roast let it sit overnight. The gravy and roast was fantastic!! I did not add potatoes or veggies, I served mashed potatoes and veggies on the side.

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Sunshine007

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Reviewed: Apr. 18, 2009

This was great!! I wanted a simple way to cook a rump roast and I found it. I did not need to change the recipe at all. I cut it thinly and served on hoagie buns with melted cheddar cheese. My kids loved it. Not to spicy and not bland at all. They said it was better than anything Arby's has. We will have it again. Thanks for the awesome recipe!

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love2bake

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Reviewed: Apr. 9, 2009

I followed the recipe exactly and found that the roast was extremely dry. Pouring the Au Jus or drippings over it helped some once it was cut up or shredded but didn't add a lot of flavor. It just tasted like a nothing special roast to me. It was simple to do though and an inexpensive way to feed a group.

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Aunt Ree

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Reviewed: Apr. 5, 2009

Great recipe, worked wonderful with an Antelope Rump Roast I had. Thank you.

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bclarson

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Reviewed: Mar. 28, 2009

I used a smaller cut of meat--1 1/2 lb-- since it's just two of us so it takes less than half the time. I stuck to the intent of the recipe, but didn't use chili powder or cayenne since I don't keep them around. Instead, I used onion powder and steak seasoning with the other spices. It was delicious! My husband and I are both picky especially with lower quality meats, but this is worth a try.

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pickyeater

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Reviewed: Mar. 3, 2009

I read the comments and took the advice to use less pepper and half a cup of red wine. I didn't measure very specifically and I used garlic salt instead of celery salt. The rump roast I used had probably been in the freezer for a year it turned out really good. I am not much of a cook at all, so it's an easy one to pull off.

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DixieDownUnder

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Reviewed: Feb. 22, 2009

Needs a little salt. Au jus a bit lite on flavor

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HNRAKO1

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Reviewed: Feb. 22, 2009

I found this recipe on Dinner Spinner app on my iPhone. Made it EXACTLY as described. And it is AWESOME. My hubby can't keep his hands off that rump. ; )

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Jen

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Reviewed: Jan. 25, 2009

I followed the recipe to a T. I thought this was a pretty good! It had a nice little kick to it! I will use it again!

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MOMK1K2K3

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

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Reviewed: Dec. 28, 2008

This was a nice change to how I usually make a roast. I usually just throw in a package of onion soup mix with water and add some salt and pepper. But I thought I'd try something new. My husband loved it. He loves spicy things. It was very good and I will definately use it again. Tomorrow I will follow some of the other reviewer's advice and make some sandwiches with the leftovers. Thank You for the great idea!!!!!

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Kristen Brennan

Cooking Level: Intermediate

Home Town: Queen Creek, Arizona, USA

Living In: Parker, Colorado, USA

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Rump Roast Au Jus

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