Reviewed: Oct. 24, 2007

OK, I will try not to let this get too long but I have a lot to say. Some people are rating this recipe based upon what they cooked which did not match up well with the actual recipe. One person complains of mushy vegetables and vegetables are not even in the recipe. And those who complain it is too spicy - duh - look at the ingredients! I looked at this recipe and instantly knew I would not make it based upon the peppery/spicy ingredients. I certainly would not have made it and then given it a low rating for being too peppery. This recipe did, however, give me a good idea about how to go about cooking what I had in mind. The only similarity between what I cooked and this recipe was I used a rump roast and I used a slow cooker. I used my own seasonings (garlic inserted into meat and a rub of garlic pepper, celery salt and tarragon) used 1 cup beef broth and 1/2 cup red wine and just popped it in the slow cooker for 7 hours with chunks of onion. It turned out very very tender, moist and tasty. Anyone complaining about tough, dry meat either has a problem with their slow cooker not being on a low enough temperature or a problem with the cut of meat they are using. I had no problems with fatty juice at all - did strain it through cheesecloth before serving. Thanks for the recipe - it gave me an idea of what to do even though I didn't follow it this time. I will possibly use the recipe as written if making meat for chili, enchiladas, burritos or tacos!

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Oct. 23, 2007

This was good, it just didn't have a lot of flavor.

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: Sep. 24, 2007

I would have given this a 5 except I agree with other users that the pepper is really overpowering. I added a packet of beef gravy mix and a little more water. I didn't have any problem with the roast coming out dry like other posters did but in my opinion def cut back on the both the peppers. If you like things SUPER SPICY then leave as is except for adding more water.

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Amanda

Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

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Reviewed: Sep. 24, 2007

My boyfriend liked it. I think there is too much cayenne pepper in it. I can't add sodium to anything, so I thought all the spices would be a good thing. Too much cayenne and I don't like the smell of the mustard. If I make it again, I will change the amounts of the spices.

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jean

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Reviewed: Sep. 19, 2007

This was very good! Great flavor and very tender! I used salt instead of celery salt and I cooked the roast in a dutch oven instead of a crock pot. After seansoning the roast, I browned it on the stove top. I added red skin potatoes, carrots, couple slices of bacon overtop, and hot water (almost enough to cover the roast). I transferred the pan from the stove top to the oven at 400degrees for approx 1 hour then reduced the temperature to 350 degrees and continued cooking for another 1 and 1/2. The roast was very tender and had a little kick from the pepper, but we like it like that!! Thank you for the recipe, we will definately be making this again!!

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Susan H

Cooking Level: Intermediate

Home Town: Wadsworth, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Sep. 2, 2007

Very tasty! We really enjoyed this. I doubled the water and shredded the meat during the last half hour of cooking so that it could soak up the remaining juices. Excellent served on crusty French rolls.

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CookieDough

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Reviewed: Jul. 31, 2007

This was OK. I had cooked chuck roasts in my crock pot/slow cooker before, but I was looking for something "different" when I attempted this recipe. And I don't feel I really got it. The meat was tender (not surpising to me, and as other reviewers suggested it would be) and quite flavorful. But the vegetables I added (fresh carrots and potatoes after 5 hours, 3 whole stalks celery after 6 hours, and a small can of peas 45 minutes before "done") ALL either shriveled up until no one would have even known they were there (carrots and celery), got both tremendously mushy and/or and unappealingly grainy (potatoes), or simply LOOKED absolutely and totally unappetizing (peas). What hurt the most, though (specifically because I came to this site in search of an "Au Jus" recipe), was that the juice/sauce -- even when warm -- had GOBS and GLOBS of fat so totally evident that I chose not to even attempt to "tweak" it. Instead, I prepared a sandwich dressing we like (mayo/ketchup/mustard/worcester/horseradish, cayenne and sour cream), pulled some tomatoes out of my vegetable bin and some rolls out of my freezer and made sandwiches. And we had a GREAT meal. Except that it wasn't anything CLOSE to the meal I THOUGHT I was going to prepare.

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: May 21, 2007

Delicious! I used half the amount of each spice as others had recommended. I then added a package of dry onion soup mix and 1 cup of water. I would have used beef broth instead of water as others had recommended but since I was out of broth water had to do. The roast came out perfect....juicy and tender! The liquid in the pot was dark and rich. Couldn't ask for a much better recipe. Thanks!

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JOC

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Reviewed: Apr. 30, 2007

This is the BEST crockpot beef recipe I have ever tried. I sub seasoned salt for celery salt and cut back the pepper to 1 tsp. Didn't use cayenne and used 1 1/2 cups water mixed with Lipton onion soup mix. After about 6 hours on low, I slice it (or shred) and put back in the au jus for another hour. I serve it on toasted hamburger buns from the bakery and then drizzle some au jus (just a bit) on the top half of bun. Add provolone cheese and broil for a minute. Serve au jus on the side for dipping!! It is ALWAYS a hit! My picky kids can't get enough!!!**UPDATE* I tried it with the Cayenne and it gave it a nice kick, not too hot! I plan on adding it from now on.

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Judy Jones

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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Reviewed: Feb. 26, 2007

I followed the other reader's suggestions and added 1 t. black pepper, 2 t. paprika, 1 t. chili powder, 1/2 t. celery salt, 1/2 t. ground cayenne, 1 t. onion powder, 1/2 t. garlic powder, 1/4 t. mustard powder, 1 envelope Dry Onion Soup and I added 2 or more cups of water. I slow cooked this on low for 8 hours and the meat was so tender, it just fell apart. I drained the broth and added more salt and pepper to bring out the flavor of the beef. Then I placed the beef on a hoagie roll, sprinkled it with grated swiss cheese, melted the cheese in the microwave for 40 seconds and we dipped the sandwhiches in the au jus to make a delicious French Dip Sandwhich. My family thought they were fabulous and I loved how easy they were to prepare!

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DearHeartK

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Dec. 1, 2006

I changed only the amount of black pepper to 1 tsp. instead and upped the water to 1 cup and turned the roast a couple of times. I served the au jus on the side. I really loved it. Very tender, just falls apart after you take the ropes off. 5 stars from everyone at the table, definately a keeper. Thanks for the recipe.

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micheleb

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Reviewed: Nov. 8, 2006

Too much pepper for us. And the meat was tough. I think it was my crock pot. for me it should be cooked with "CHUCK Roast" That's very tender once cooked. My husband did like all the seasonings minus some of the black pepper

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Lana

Home Town: Annapolis, Maryland, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Oct. 28, 2006

This was OK... The roast was tender and not dry, but the rub wasn't exactly what I expected to make Au Jus taste like. We wound up not even using the liquid, because most of it had actually burned off in the cooking process. Will probably not make again, but thanks anyway!

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Laurie

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Davenport, Iowa, USA

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Reviewed: Oct. 24, 2006

Very tasty.

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MGILBERT

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Reviewed: Oct. 7, 2006

i liked it, but the meat dried out a bit. need to turn the roast every so often. tasted better as left overs i kept the juice that it made and heated it all together.

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cherith

Cooking Level: Expert

Home Town: Wellington, Kansas, USA

Living In: Claremore, Oklahoma, USA

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Reviewed: Oct. 4, 2006

I followed the recipe exactly and my family reviews were split. My husband loved it, my son thought it was tastless and I thought it was O.K.

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BURNSCOLLISON

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Reviewed: Sep. 25, 2006

This was a little spicy but very tasty.

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Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Holland, Michigan, USA

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Reviewed: Jul. 11, 2006

I also reduced the pepper in this recipe and I am a pepper fanatic. In addition since the reviews were saying the roast was dry when done, I injected the juice from the minced garlic jar deeply into several areas of the roast. I also topped it with 1 can of french onion condensed soup, not adding any water. I placed the roast on top of the potatoes and carrots so it would slow roast in the crock pot on low for 8 hrs. Not dry at all and my husband had roast beef sandwiches for 2 days afterwards. It was excellent!

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IowaCookingLover

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 10, 2006

I read some reviews before trying this recipe, and this is how I made this roast-I used a chuck roast (higher in fat-but more tender in the end) marinated in Italian dressing, rubbed with spice mixture in directions and flipped roast every so often in the crock pot. This came out great for me and I really enjoyed the spice mixture!! Thanks :)

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YOYO78

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: May 14, 2006

With the caveat that the pepper be reduced to 1t and paprika to 1 1/2 t, this turned out very well. I added potatoes and carrots as suggested elsewhere, and they came out great.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Rump Roast Au Jus

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