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Rump Roast Au Jus

Reviewed: Apr. 13, 2011
I found this recipe looking for something to do with rump roast. Our crock pot is extra large and our rump roast was on the small side (3.2 lbs) so I worried about it drying out, but with some slight modifications, it worked wonderfully. I added some olive oil to the mixed spices to make a paste, used the paste as a rub, and browned the meat lightly on all sides on the stovetop. I used 1.5 cups water (so added an extra cup) to rinse the rest of the paste out of the mixing bowl, and poured the liquid into the crockpot. I put the browned meat in on top, put the lid on, and let it cook away on low for 7 hours. The meat came out perfectly--tender, moist, and easily pulled apart. I strained the au jus through a cloth and added some salt to season. We used the meat and au jus on french dip sandwiches, and are looking forward to eating the rest of the meat in shredded beef tacos this evening. LOVE this easy, tasty recipe--will probably be a crock pot staple for us.
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