Reviewed: Dec. 26, 2005

This is a great basic recipe but it needs a little tweaking. First of all it calls for way too much pepper--cut it down from 1 Tablespoon to 1 teaspoon. I also reduced 1 Tablespoon paprika to 1 1/2 teaspoons paprika. In addition, I added 1 teaspoon onion powder. I omitted the 2 teaspoons chili powder, but, to compensate, I changed the 1/2 cup water to 1/2 cup beef bouillion. I also added 3 medium chopped potatoes and 3 large chopped carrots. Mine turned out wonderful.

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GINARENEE1776

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 8, 2005

This was easy to follow and a huge hit with my family. First time ever serving this and we all love it.

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bjonsen

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Reviewed: Oct. 27, 2005

I wish I would have read the other reviews before I made this. Very good, but I agree it is a bit heavy on the pepper and I'm a big pepper lover. The roast came out a little dry, like everyone else's, kind of strange since I use this cut of beef all the time in the slow cooker. Since I couldn't use mine till the next day, I put a small amount of water in a large saucepan with some beef bouillon granules and simmered for about a 1/2 hr. to add a little moisture to the roast before serving. Much better that way. Also, when I was originally slow cooking, I also added some beef broth in with the water. I cut the roast in small pieces, served it on lightly toasted buns and made French dips. Very good!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 26, 2005

Extremely disappointed with this recipe. Total waste of money. While the house smelled wonderful during cooking, the meat was tough and tasteless. Won't make this again.

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Donna L.

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Reviewed: Sep. 20, 2005

Perfect waste if an $18 roast. The meat was tastless if you scraped off the rub. If you left the rub on all you can taste is the black pepper. The black pepper also overpowered the au jus.

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M. Noel

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Reviewed: Aug. 29, 2005

I left the spices as is and this turned out great served in sandwiches.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 29, 2005

This is a really easy and delicious recipe. I took the advice of others and cut the spices in half. I also added a can of beef broth, a little wine, and a packet of onion soup mix. I cooked it for about 8 hours. It was perfect! I'll definitely be making it again. Served it with sweet potatoes and roasted vegetables. Yum!

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KIMMYKUP

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Reviewed: Jul. 29, 2005

Was good will try again.

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CYNDI9

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Reviewed: Mar. 10, 2005

Using others' suggestions I chunked an onion, Pierced the roast W/garlic cloves, subbed consomme for water, added 1/2 cup red wine, used only 1 tsp. pepper, 2 tsp. paprika and 1 tsp. chili powder, but I must have had a bad cut of roast;Itwas still not tender although the taste made it worth the chewing.

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ELFHELP069

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Reviewed: Mar. 2, 2005

We were very disappointed in this recipe. Based on the ratings, we thought it would be a lot better. It made tons of au jus, but it was fairly tasteless and the meat was extremely tough. We did enjoy the leftovers, however, I pulled the meat apart, warmed it in gravy and served it on potato rolls as sandwiches--now that was good! Even with the good leftovers, we won't have this again.

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Boos_Mommy

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Reviewed: Feb. 13, 2005

I gave this one a three because the taste was awesome but the meat was tough, even after slow cooking for twelve hours. Don't know why. Any suggestions?

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elfhelp

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Reviewed: Jan. 22, 2005

Very easy, very good. Great flavor.

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Jules

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Reviewed: Dec. 20, 2004

I had the main meal for a progressive dinner.Rubbed the night before and put in slow cooker in the AM, returned home followed by 23 other people to a delicious roast. House smelled wonderful. Accompanied with twice baked potatoes...many compliments.Did cut the pepper down.

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CUNO

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Reviewed: Oct. 30, 2004

Excellent recipe. I halved the spices, per the review recommendations, and used a cup of beef boullion instead of water. That was just a bit too salty for me, so next time I will use low sodium beef broth or plain water. The meat was unbelievably tender, practically falling apart, juicy, and flavorful. Yum, yum, yum. The juice was so delicious, next time I will serve more bread to sop it with. I highly recommend this recipe.

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Tata

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Reviewed: Oct. 4, 2004

Ya know...I was excited to try this! I am a big fan of spicy food and was disappointed in the way this turned out. My kids are not generally picky; however they would not go near this meal because they said it had way too much pepper.

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MTIETEMA

Cooking Level: Beginning

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 30, 2004

The flavor was nice, but be sure you know your audience. My husband and Dad really liked this, but Mom said it was too "peppery." If I make it again, I will cut the spices down some.

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CARELESSCOOK

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Reviewed: Aug. 17, 2004

I have made this several times and each time I get lots of compliments on it. I keep the spices the same, but add a package of brown gravy mix, 2 beef boullion cubes and chunks of onion to the gravy. Thanks for such a great way to prepare a rump roast.

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MCULLUM

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Reviewed: Aug. 2, 2004

Too spicy.

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recipegirl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Rigby, Idaho, USA

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Reviewed: Jul. 19, 2004

Very tasty roast. I reduced the spices by about 1/2 and it was still very good.

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AspenGlade

Cooking Level: Beginning

Home Town: Muleshoe, Texas, USA

Living In: Perryton, Texas, USA

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Reviewed: Jul. 5, 2004

This recipe was fantastic! I used half of the spices the original recipe called for and used 1 cup of water with beef boullion. My husband loved the flavor. I will make this one again!

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MEGANLYN21

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Rump Roast Au Jus

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