Rump Roast Au Jus

Reviews More Reviews

Most Helpful Positive Review

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!

—deedee

See full review »

Most Helpful Critical Review

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.

—DARLA

See full review »

198 Ratings

See other versions of this recipe!

Mar 04, 2009

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.

—Judy Cowan

See full review »

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.

—GINARENEE1776

See full review »

Nov 13, 2003

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.

—Heather

See full review »

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!

—DearHeartK

See full review »

Jan 28, 2006

I thought this recipe was great,my family loved it! I would not cook it for more than 8 hours,flip the meat half way though so juices flow both ways.red wine is great with this meal.

—pcs

See full review »

Jan 04, 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.

—Linda Grein

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Slow Cooker Au Jus Pot Roast

Irish Roast Beef with Guinness Au Jus

Awesome Slow Cooker Pot Roast

Roast Pork with Citrus Molasses Au Jus

London Broil

Delectable Prime Rib and Au Jus

Mother's Pot Roast

Kathy's Roast and Vegetables

Roast Beef with Coffee

Ox Roast

ADVERTISE WITH US

Nutrition

Calories
358 kcal
18%

Carbohydrates
1.6 g
< 1%

Cholesterol
121 mg
40%

Fat
17.6 g
27%

Fiber
0.8 g
3%

Protein
45.5 g
91%

Sodium
161 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rump Roast Au Jus

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 358
** Calories from Fat: 159

% Daily Value *
** Total Fat 17.6g 27 %
** Saturated Fat 6.6g 33 %
** Cholesterol 121mg 40 %
** Sodium 161mg 6 %
** Potassium 467mg 13 %
** Total Carbohydrates 1.6g < 1 %
** Dietary Fiber 0.8g 3 %
** Protein 45.5g 91 %
** Sugars 0.2g
** Vitamin A 14 %
** Vitamin C 2 %
** Calcium 2 %
** Iron 47 %
** Thiamin 10 %
** Niacin 103 %
** Vitamin B6 27 %
** Magnesium 13 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.