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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Reviewed: May 27, 2004

This was a little too spicy...next time, I'll cut down on the spices. I did use beef broth instead of water. Served it with Mashed potatoes, corn and vegetables. Family loved it.

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CookinGheri

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Roxbury Township, New Jersey, USA

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Reviewed: May 25, 2004

I thought this was very good. I don't have alot of time in the morning, so I rubbed it down at night and put it into the crock. In the morning I put it on, adding the water. I cooked it about 9 hours. I also cut the spices in half. Very tender, not too spicy at all. Would make again.

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MELODYLANE

Cooking Level: Intermediate

Living In: Lambertville, New Jersey, USA

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Reviewed: Apr. 24, 2004

Over spiced on the outside and bland on the inside. I'm always on the hunt for a recipe that will help me figure out what to do with a rump roast to make it taste like more than a cheap hunk of meat. This was not it. The pepper was overwhelming, and even with the long, slow cooking time, it was still rather tough. Overall too unpleasant to enjoy.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Mar. 11, 2004

This roast was OUTSTANDING! The best one I've fixed in a long time. It sliced down wonderfully and was so tender! The au jus was SO flavorful! I made a few changes ~ I cut the spices in 1/2 since so many said it was way too spicy. I replaced the water with beef broth and used 1 whole cup instead of 1/2 a cup. I also added a packet of onion soup mix. It was delish! Thanks so much Ardith!!

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Oct. 9, 2003

I really liked this recipe. At first I thought the roast would dry out with so little water, but it was one of the best roasts I've ever cooked. It sliced beautifully, and was great with gravy over it for dinner and sandwiches the next day. I'll make this again, but next time I will probably cut the cooking time down to 7 hours.

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COFFEYCAKES

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Reviewed: Sep. 21, 2003

Thank-you Ardith for this recipe as my family loved it! It was so easy to prepare. As the roast cooked it filled the house with a pleasant aroma of the meal yet to come. I served it with mash potatoes and a side of crusty bread and we enjoyed! i have prepared this several times and each time we eat it we enjoy it even more. Thanks again!

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KMK1208

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Reviewed: Aug. 15, 2003

I made this recipe with a few modifications. I didn't use the mustard powder. I did use sliced onion, dry beefy onion soup mix, 1/2 red cooking wine, 2 bullion cubes, 1/2 the pepper, and twice the water. I also pierced the roast and put garlic cloves in the meat. The meat and au jus were equally good. It does, however, take at least 10 hours to tenderize this roast.

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CHELLEY44

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Reviewed: Aug. 14, 2003

My roast turned out kind of dry and despite the roast itself being spicy, the liquids weren't spicy at all. If I try this again, I'll cook it for the shorter time period and use beef broth instead of water to give it more flavoring (should have listened to my mom on that one).

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Laura Retta

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Reviewed: Aug. 8, 2003

Very bland, even when i added veggies.

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COUCHDOGS

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Reviewed: Feb. 19, 2003

We really enjoyed this recipe...with a few changes. I cut the amount of spices in half and cut the amount of cayenne in half again (used a little over 1/8 tsp). I had a 3 lb. roast, and it turned out very flavorful with the perfect amount of spiciness! I also added sliced onions to cook along with the roast, and they were great served with the beef.

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LOVE 2 COOK

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Reviewed: Nov. 21, 2002

I made this exactly as stated and it came out great. I served the broth on the side. We had fresh vegetables cooked seperatley. We are use to spicy foods, so this suited out taste. No matter how you cook it, a roast still tastes like roast. My 3 and 9 year old ate it and liked it. The meat wasn't spicy at all in the inside. The broth made an excellent base for vegetable stew the next day.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: May 31, 2002

This recipe is unbelievable. I make a nice size roast and there are no leftovers. It's got a nice kick, but not overwhelming. The au jus is wonderful. I like to freeze anything that is left.

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Heather

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Reviewed: Mar. 14, 2002

I didn't use the juice, it was to fatty strained or not. Excellent roast for sandwiches. Thanks

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 2, 2002

Fantastic recipe. I've done it several times and get rave reviews every time. I reduce the cooking time to just under 9 hours to prevent the meat from drying out so much, and I don't strain the liquid, just scoop off the fat. WARNING! This makes the jus quite spicy, but that's the way we like it.

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JON1044

Cooking Level: Beginning

Home Town: Muscle Shoals, Alabama, USA

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Reviewed: Dec. 12, 2001

Don't use as much spices

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1MADMAMA

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Reviewed: Oct. 15, 2001

I found this recipe way too spicy-this is Rump Roast, not Chili! If I made it again, which I don't think I will, I would cut down on the Cayenne, Chili Powder, AND the Black Pepper. My husband usually likes spicy stuff, and this was too much for him, also. It was easy to make, but I would not use this combination of spices again.

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BUDDERFLI9

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Reviewed: Mar. 25, 2001

This roast has good zip to it! And it's sooo easy :)

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MARYFS

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Reviewed: Feb. 8, 2001

I've never done a roast with a rub before, it was really nice. I'll use alittle less cayenne next time though.

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ERDELYI

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Reviewed: Oct. 19, 2000

This was a wonderfully simple way to prepare a roast and the results were terrific!

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DEBGRAY

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