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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Reviewed: Dec. 10, 2008

good gravy, meat was dry, overcooked, roast was 3.5 lb. get bigger roast or cook less

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Ed

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Reviewed: Oct. 19, 2008

I might not be accustomed to this particular type of meat, but it came out chewy. I did increase the water to 2 cups and added the instant french onion soup mix. I slow cooked for 10 hours. Probably won't make again.

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jamie

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Reviewed: Oct. 7, 2008

This recipe was great! I made one change and added 2 cups of water instead of just 1/2 cup. The spice mix was amazing and after 8 hours on low and then 3 hours on "Keep Warm" in the crockpot it was very juicy and tasted great. My husband loved it too.

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cr

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Reviewed: Sep. 16, 2008

The sauce was very spicy. You may want to cut the spices in half if you don't like spicy food. I turned my sauce into gravy since the family prefers roast with mashed potatoes.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Sep. 8, 2008

I didn't have all the "rub" spices called for in the original recipe, so I toyed with a few that I had on hand. I also added a packet of onion mushroom soup mix to the rub mixture. Rather than water, I used 2 cups of beef stock. I also quartered a large onion, laid the quarters on the bottom of the crock pot, and placed the roast on top. I followed other people's advice and turned the roast over a few times in the 8 hours cooking time. The au-jus came out wonderfully and the roast was juicy and flavorful. Will definitely make again.

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 3, 2008

I followed the recipe as is, except lessened the pepper b/c I was feeding it to my 16 month old daughter. It came out pretty bland (still peppery) and dry. I ended up cutting it and letting it sit in the juice another hour and made an au jus by straining it and then adding some lipton onion mushroom dry soup mix to it to give it flavor. Served w/ mashed potatoes and asparagus. A good base recipe and will make changes like maybe adding an onion and some garlic to the water and using beef stock instead of water. Because it was dry and requires me to make so many changes to make this decent that I had to give it 3 stars.

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SpiceyMom

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

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Reviewed: Aug. 21, 2008

It wasn't bad. 2 out of 4 people liked it. But since I'm the cook, I probably won't make it again.

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journeyseeker

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: May 20, 2008

This was super good. The only change I made was I added some onions at the end, and I didn't have celery salt. The first night we ate it as is, the second we had french dip poboys with the au jus. Delicious!

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louisiana bourbon

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Mar. 17, 2008

I made this for dinner tonight, but I didn't have time to do it in a crock pot, so I just did it in a covered dish. I added about 2 cups of water along with some carrots, potatos and onions. I cooked it at 450 for about 35-45 minutes, them reduced heat to 350 and cooked for another 1 1/2 - 2 hours. My husband said it was the best roast he had ever had. Very tender and Juicy! We love it spicy, didn't change a thing! Will definately make again!

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SOME1STOPME

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Reviewed: Feb. 26, 2008

Average results. I left out the chili powder. My roast was dry and too spicy. We ended up tossing the au jus and eating the roast, sliced, smothered in A1, in sandwiches. I won't make this again.

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Est10865

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 23, 2008

after reading the reviews I cut back the pepper to 1 teaspoon and halved the chilli and cayenne. I also increased the water to a cup. The meat was beautifully tender and this made a great fuss free meal. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Feb. 12, 2008

Did a half-size recipe. It turned out bland and dry.

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Ria

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Reviewed: Feb. 6, 2008

I cut back on the spices by about a third as many commented that this recipe was very spicy. Overall, I thought that this was a solid recipe. I didn't have eight hours to cook it, so I put it in a crockpot on high heat for about 5 hours and the meat still turned out extremely tender. I served with barbeque rather than the au jus and thought it was very good.

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Cookie Queen

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

I will gladly give this recipe 5 stars. It simply tastes wonderful to everyone I know of. I've made it quite a few times and, most likely, will never stop. Thank You.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jan. 3, 2008

I didn't get exactly what I wanted out of this recipe, but only because I used a smaller roast (so the flavors were more potent) and HOT chili...the kids thought it was a little too spicy but otherwise, everyone else agreed with a bigger roast it would have been perfect.

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luvmykids

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2007

I made this exactly as stated (ingredient-wise), and in my oven's slow cooker, in which a lid is optional. Foolishly, I didn't cover the roast, so the meat was dry. I'll make this again, but with tweaks that others suggested. I love spicy, but found this too spicy. We're eating it without the spicy crust, and adding (I hate to say this) Worcestshire sauce, A-1 and Heinz 57 (different sauces for different eaters). Has potential. But if you aren't into spicy, don't expect to like this. Read others' reviews and tweak appropriately. My tongue is still burning!

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American Beauty

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Reviewed: Nov. 21, 2007

I thought it turned out pretty good. I followed the recipe exactly. YUm

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CH-RI-ST-I

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Reviewed: Nov. 12, 2007

Fabulous! Very versatile & a nice surprise flavor.

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Katy

Cooking Level: Expert

Home Town: Camarillo, California, USA

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Reviewed: Nov. 7, 2007

I'm pregnant and haven't been able to stomach any kind of meat whatsoever. I LOVED this roast! I didn't use the cayenne pepper, and mis-read and used only a teaspoon of black pepper. Also, instead of water, I used some homemade chicken stock I made yesterday. This was fantastic. Perfectly seasoned and perfectly cooked. My husband and I really enjoyed this!

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brandysue

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Rump Roast Au Jus

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