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Easy Paleo Gluten Free Recipes - Wellness - Truth

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Crock Pot Rump Roast

JT  135 Comments

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crockpot rump roast

Rump roast. It’s one of those cuts of meat that makes you scratch your head. I know how you feel, and I learned a very valuable lesson early on in cooking… When in doubt on how to cook meat, use a crock pot. They fix everything! That, and you top everything with bacon. In my opinion, a crockpot is the most versatile and valuable tool in the kitchen. I believe in them so much, I spent 2 months making The Ultimate Guide to Crockpots!

Cooking Hack #3,643 – When in doubt on how to cook meat, use a crockpot!!

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Rump Roast in your Crockpot

The name rump roast just makes me laugh. When I started cooking, it actually intimidated me until I learned how to defeat the rump in the kitchen. In the UK, they call the rump roast a Silverside and I like that a lot better. So here are a couple of facts about the rump roast:

  • It comes from the bottom round, the rear leg of a cow
  • It’s a tough piece of meat and tastes best when roasted slowly until tender
  • The three best ways to cook rump roast: A crockpot, braised, or marinated

Why the name Silverside? The UK isn’t the only industry to call the rump roast by a different name. The beef and pork industry changed 350 names of cuts of meat to be more appealing and sell more.

Just in case you run to the store to buy a rump roast, it will probably be labeled something such as Leg Sirloin now. You can actually use any tough cut of beef interchangeably with this recipe and get great results. Why not check out the Sonoran Spice Range of spices?

Crockpot / Slow Cooker

Everyone always asks what my favorite crockpot is. I have used at least 5 different brands of slow cookers and crockpots and have finally landed on my favorite. I now own 4 of the same one and they never fail me.

My favorite all around crockpot is the Hamilton Beach Set ‘n’ forget Slow Cooker (6 quart).

What is your favorite recipe to make in a crockpot? Leave me a comment so I can try it.

Crock Pot Rump Roast

Civilized Caveman
4.20 from 20 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 hours hrs
Total Time 10 hours hrs 10 minutes mins
Servings 8

Ingredients
  

  • 1 3-4 pounds grass fed rump roast
  • 1 onion diced
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic
  • 1/4 teaspoon mustard powder
  • 1/2 cup organic beef stock

Instructions
 

  • Combine all the spices above together and mix well.
  • Generously rub this spice mixture all over your rump roast to your taste liking. If you don't like too many spices just lightly coat it.
  • Line the bottom of your crock pot with your diced onions.
  • Place your seasoned roast on top.
  • Pour in your beef stock.
  • Cover and cook on low for 10 hours.

Like to prep once and cook later? Click here to get the freezer version of this recipe!

Want to unlock greater wellness?

Listen to our friends over at the Wellness + Wisdom Podcast to unlock your best self with Drew Canole of Organifi:

 

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Category: Beef

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Previous Post: « Crock Pot Beef Tongue with Roasted Pepper Sauce
Next Post: "Spaghetti" with Roasted Red Pepper Sauce »

Reader Interactions

Comments

  1. Fc

    May 22, 2019 at 5:35 am

    interesting twist….tastes amazing indeed…..thanks alot.

    Reply
    • Jeannie

      December 11, 2019 at 1:46 am

      I use cream of mushroom with mine. My son loves it that way, I cook mine for 12 hrs, then I add bow tie noodles.

      Reply
  2. elizabeth wuthrich

    January 25, 2019 at 9:11 am

    I don’t know if this has been asked, but can you add in some chopped carrots or would they turn to mush?

    Reply
  3. Katrina

    January 13, 2019 at 5:28 am

    This is my go-to recipe for a crowd. I’m making it today for a football playoff party. It’s a crowd pleaser! I use chicken broth if I don’t have beef broth. The meat is perfectly tender every time. Easy and delicious – thank you!

    Reply
    • JT

      January 23, 2019 at 6:41 pm

      We are so happy you LOVE this! I actually just made this last week and I used carrots as the base.. it was, amazing!

      Reply
  4. Debbie

    January 9, 2019 at 10:12 am

    I have a silly question..do you leave the strings on when cooking roast in crock pot?

    Reply
    • JT

      January 23, 2019 at 6:42 pm

      No Silly questions :) Yes leave the string on and be sure to safely cut it after your roast has fully cooled to a safe temp.

      Reply
  5. Hibber

    September 10, 2018 at 7:49 pm

    This was good. I coated it in sea salt the night before. Then followed instructions, adding potatoes instead of onion. I had it in the crockpot for 8.5 hours (on high for the few few hours, and then on low). Very good. Makes good juice/gravy.

    Reply
  6. Sandra Davis

    April 8, 2018 at 5:34 pm

    5 stars
    George this roast is going into the crockpot tonight before bed! Should smell really good in the morning!! Mmmmm

    Reply
    • Jeremy

      April 11, 2018 at 12:51 am

      We love seeing these comments! Feel free to also let us know how it came out too!

      Thank you for taking the time to make this!

      Jeremy
      Team Caveman

      Reply
  7. Greg R

    April 8, 2018 at 5:14 am

    Fat side up or down in the Crock Pot?

    Reply
    • Jeremy

      April 11, 2018 at 1:04 am

      It is a preference, but personally I do fat side up because the juices flow throughout the cut and I find it comes out juicier!

      Jeremy
      Team Caveman

      Reply
  8. DebInNaples

    April 3, 2018 at 11:19 am

    If i have a 2 1/2 lb rump roast. How long tk cook on low.??

    Reply
    • Jeremy

      April 11, 2018 at 1:03 am

      This recipe is for a 3-4lb cut. So I would say about 8.5 hours on low would do the trick!

      Jeremy
      Team Caveman

      Reply
      • Kate

        September 18, 2023 at 7:45 am

        Hi should the roast be completely thawed when putting it in the crock pot or can we just add more time?

        Reply
  9. Mindy Schleich

    March 31, 2018 at 2:13 pm

    Hi George
    I am preparing roast today for Easter Sunday. I hope all goes well. Thanks for your time and service.
    Mindy

    Reply
    • Jeremy

      April 11, 2018 at 9:28 am

      Hi Mindy!

      How did the Rump Roast come out for Easter? Hope you had a great day with family!

      Jeremy
      Team Caveman

      Reply
  10. Gill

    March 31, 2018 at 6:40 am

    Do I need to completely cover the meat with stock while cooking in slow cooker

    Reply
    • George Bryant

      April 10, 2018 at 8:03 pm

      No you don’t

      Reply
      • Sam

        June 30, 2018 at 9:25 pm

        I am so sceptical about how little stock you use but i am trusting that you know whats good so our rump roast is in your hands tonight LOL. Cant wate to come home and see smell and taste nom nom nom

        Reply
        • Jeremy

          June 30, 2018 at 10:31 pm

          We look forward to hearing how much you enjoyed! ;)

          Jeremy
          Team Caveman

          Reply
  11. Brady H.

    March 26, 2018 at 8:17 am

    Is the roast defrosted already for this recipe? Or can it be frozen?

    Reply
    • George Bryant

      March 27, 2018 at 6:28 pm

      already defrosted

      Reply
  12. Detroit girl in a TN world

    March 7, 2018 at 1:42 am

    Just put it in the Crock Pot hope it taste as good as it sounds..

    Reply
    • Non Wels

      March 7, 2018 at 11:19 am

      Thanks for making it! It definitely does :D
      Non
      Team Caveman

      Reply
  13. Nicole

    February 19, 2018 at 6:24 pm

    In other recipes that I saw for a rump roast they browned it before they put it in the crockpot. Why do they do that? Do you have to do that?

    Reply
    • George Bryant

      February 23, 2018 at 5:15 pm

      It adds another layer of flavor. Just different profiles of the caramelization vs just the meat in the pot

      Reply
  14. jay

    February 19, 2018 at 6:06 pm

    Say, you’re into Cannibalism? Would the meat be more tender in a slow cooker? Haaa, Haa! Thanks for your service Mr. Bryant.

    Reply
  15. busymom

    August 31, 2017 at 7:42 am

    cook on high for 5 hours?

    Reply
  16. cmg

    August 5, 2017 at 5:28 pm

    have a 3# rump roast just waiting to be cooked. will try this recipe tomorrow and report back.

    Reply
  17. Rachel Humboldt

    May 31, 2017 at 11:52 pm

    5 stars
    By far the tastiest and most tender roast I have ever made!

    Reply
  18. Jansen g

    March 8, 2017 at 5:46 pm

    If you want a gravy simply add the leftover liquid to a small saucepan and add flour to thicken.

    Reply
  19. Sara

    January 26, 2017 at 4:12 pm

    5 stars
    What can I use if I don’t have beef broth chicken broth maybe?

    Reply
  20. Leanne Dunagan

    January 8, 2017 at 7:34 am

    I use Campbell’s Golden Mushroom Soup when I make a brisket, pot roast and I even use it to top a meatloaf. I’m a homemade gravy person when it comes to drippings but with this or or potroast, it really doesn’t work to well. The soup has such a nice flavor and makes a great gravy! It may be worth a try!

    Reply
  21. Nola Ballinger

    December 19, 2016 at 11:31 am

    This really isn’t a recipe but perhaps a helpful note to others. I love fresh beets when they are available. For years I have struggled to get them cooked just right using my pressure cooker. The other day the light-bulb flashed a message–try the crock pot! Trim the stem end so that about two inches are left. Leave root just as it is. Do not peel. The night before put in crock pot (mine is a Slow Poke I received in the 70s!), add about an inch or two of water, set on low, and the next morning amazingly you will have beautiful, tender beets, ready to peel, slice and season any way you like. Enjoy!

    Reply
    • George Bryant

      December 20, 2016 at 6:42 am

      thats a great idea thanks for sharing :)

      Reply
    • Rick

      March 8, 2017 at 7:04 am

      no need for a crock pot for the beets….simmer whole in pot of water……..when they smell like “beets”…….about 45 minutes……they’re done
      drop beets into a pan of ice cubes and water and the outer skin peels off really easily

      Reply
  22. lindalee

    December 14, 2016 at 3:40 pm

    what about adding veggies to the mix – I do this all the time with other cuts – wouldn’t it need more liquid?

    Reply
    • George Bryant

      December 15, 2016 at 7:01 pm

      depends on the consistency you want but yes you can add more liquid

      Reply
  23. Theresa

    December 6, 2016 at 3:46 pm

    How do I make gravy from the juice left over?

    Reply
    • George Bryant

      December 8, 2016 at 10:29 am

      Awesome! I haven’t made a gravy yet. If you figure it out please let me know and maybe we can add it (:

      Reply
      • Stephanie Ely

        May 16, 2017 at 12:41 pm

        Make a roux. Melt butter, then add flour until the mixture binds. Heat, stirring continuously, until the mixture bubbles and changes texture. Slowly add the ‘juice’, until the gravy reaches the required consistency. If it is too thick, add a little water.

        This method can be used for any juices or stock resulting from slow-cooking or roasting. There is absolutely no need to use commercial stock cubes or ‘gravy granules’, all of which contain MSG and salt.

        You can make stock from ANY bones in the slow-cooker. Look it up.

        Go natural.

        By the way, I am currently setting up my top rump to start cooking tomorrow morning, using the above recipe (with minor tweaks). I’ll check back on how it turns out …!

        Reply
    • Jen

      March 11, 2017 at 9:27 am

      5 stars
      There are a couple of ways to make gravy. First, pour the juice into a small sauce pan. Taste it. If it needs more salt, add a little at a time until it tastes right! Next, you can do one of two things.
      1. Add about 3 tbsp. of butter to a second saucepan and melt it. Turn the heat to medium low and add 3 tbsp. of flour. Stir to mix. Continue flattening and stirring the mixture until golden brown and “nutty” smelling. Add your juice and turn up to boiling, whisking the whole time. It should thicken into a nice gravy.
      2. The second way is my go to gravy way. Turn the heat to high and get your juice boiling. Turn the heat down to maintain a low boil or simmer. Take about a 1/2 of milk or hot water and add about 3 tbsp. of cornstarch to it. Mix well. Now, take the cornstarch mixture, and while stirring the juice mixture, pour a little at a time into the juice. As it continues to boil, it will become thicker. If it doesn’t, repeat the process.
      Note: It is important to stir and go slowly when adding the mixture to the juice, or it will get lumpy and you will have to strain it!
      Hope this helps! Happy cooking!

      Reply
    • Ashley

      April 11, 2017 at 9:08 am

      Simply take the juices and put it in a pot or pan and add a cornstarch & water mixture to it until its the thickness you’d like. Easy peasy

      Reply
    • Sandy

      November 11, 2018 at 10:13 am

      Mix a small amount of corn starch with cold water, then add is to your slow boiling juice stirring constantly until thickness you desire. Corn starch always works.

      Reply
  24. Eve McGee-Malone

    December 3, 2016 at 9:19 pm

    What size roast (pounds) is this recipe for?

    Reply
    • George Bryant

      December 8, 2016 at 10:45 am

      3-4lbs

      Reply
    • Hannah

      April 1, 2018 at 5:22 am

      Thanks for asking this question eve!

      Reply
  25. Todd

    November 2, 2016 at 4:09 pm

    2 stars
    This roast had EXTREMLY to much pepper. 1 tablespoon of ground black pepper is to much for this amount.

    Reply
  26. Sarah

    October 29, 2016 at 6:43 pm

    4 stars
    I made this tonight and it was delish. Next time I would add more onions and fresh garlic.

    Reply
    • George Bryant

      October 30, 2016 at 6:33 pm

      Great idea Sarah, I try to keep things mild for everyone

      Reply
  27. Russ

    October 26, 2016 at 8:08 am

    Do I cover meat completely wirh broth and water or just over the bottom of the slow cooker

    Reply
    • George Bryant

      October 27, 2016 at 10:44 am

      Just bottom

      Reply
  28. Debbie L

    September 15, 2016 at 4:32 pm

    When do I add the carrots & cut up potatoes? Thank you …

    Reply
    • George Bryant

      September 18, 2016 at 4:07 pm

      You would add them with the onions to the bottom of the crock pot.

      Reply
  29. Nicole

    September 15, 2016 at 3:54 pm

    1 star
    I’m not great with roasts, but I figured it would be okay if I did it in the crock pot. I read all of the comments about this recipe, and toned down the spices, cooked it for 10 hours, even made gravy for it. I’m sorry to say that I was totally disappointed. The meat was tough, especially the part that was not in the beef broth. It was too spicy and the flavours were not the greatest. I won’t be making this one again…

    Reply
  30. Laura

    September 12, 2016 at 8:23 am

    I would like to add potatoes and carrots to roast- any additional advice? Should I add more broth? Thanks

    Reply
    • George Bryant

      September 18, 2016 at 4:01 pm

      I have not tested this but I’m sure it would be delicious. You may want to add a little extra broth to make sure they all cook well enough.

      Reply
    • Jim

      October 3, 2016 at 5:41 pm

      4 stars
      Make sure meat is covered in broth..I add water too..

      Reply
  31. Christin

    August 24, 2016 at 2:31 pm

    The reason I do not like digital crock pots is because if you set it and head off to work, and the power goes off for just a second, the crock pot will not turn back on. Living in Florida, if the sky burps, the power is likely to go out for a second.

    I have crock pots of varying sizes to accomplish just about any task, but I will not own a digital crock pot.

    Reply
    • George Bryant

      August 25, 2016 at 8:45 am

      Wow that is a really good point, I never thought of that

      Reply
    • Jessie

      September 12, 2016 at 7:51 pm

      Just hack a non digital crackpot using a light timer. Set it to turn on at whatever time you need and/or when you want it to turn off. Your problem is solved!

      Reply
  32. BJ

    August 3, 2016 at 4:29 pm

    Turned out fantastic.But way to much pepper for my liking!

    Reply
  33. Sandra

    July 15, 2016 at 10:24 am

    I’m assuming 10 hours of cooking time is for a -4-6 pound piece of meat. What if I use a smaller piece of meat? Maybe 2-3 lbs? How would you adjust the process?

    Reply
    • George Bryant

      July 15, 2016 at 11:25 am

      I wouldn’t, the crockpot will cook it perfectly. Maybe just do 8-10 hours

      Reply
  34. SueP

    July 9, 2016 at 6:30 pm

    The texture of the meat turned out amazing, but mine tasted so strong with black pepper. Did I possibly add the wrong amount (too much!), or does this rump roast intentionally have a strong taste of pepper? Had to read online to figure out how to tone down pepper (fyi add lemon, and sugar if needed to balance acid). Just curious…maybe I accidentally added too much pepper??(my 3.5 yr old was helping me
    ..it’s possible?)

    Reply
    • George Bryant

      July 11, 2016 at 1:51 pm

      Sue, I think your little helper had a heavy hand. The recipe only calls for 1 tbsp.

      Reply
      • Curtis Loew

        November 7, 2016 at 3:22 pm

        SueP, you didn’t accidentally add too much pepper. This recipe calls for 1 tbsp, which is WAY too much pepper and I like a lot of pepper.

        I have never seen a recipe call for that much pepper. That’s crazy. I would just season to taste and use your judgement.

        Reply
    • Shannon

      July 26, 2016 at 10:26 pm

      5 stars
      I used black peppercorns and crushed them myself, and I also thought the pepper was strong (and I love pepper). I’d cut the black pepper by 1/3 to 1/2. I also like the addition of a few tablespoons of apple cider vinegar, as it helped mellow out the pepper flavor. I also added a bunch of carrots and red potatoes. Great recipe, but not kid friendly at the full pepper strength!

      Reply
    • KJinAZ

      December 6, 2016 at 7:06 am

      4 stars
      It may have been the paprika. Many cheaper paprikas have a strong bitter taste, and if you coated the top of the roast that didn’t ever see moisture, then when combined with the black pepper it will taste very strong. I would try leaving out the paprika, or substitute white pepper instead. If you use white pepper I would limit it to a half tablespoon though. Since I love garlic I make a few small slits in the top and insert some crushed garlic cloves. MMM…GOOD!

      Reply
  35. Debbie Brown

    June 9, 2016 at 6:55 pm

    4 stars
    I add 4 teas. of apple cider vinegar to some beef broth and mix it together and poor it over the rump roast and it helps it break down better and I usually crick mine 10 hours. Scrumptious. Melt in your mouth tender. I also add carrots, potatoes and chopped onion and salt and pepper. Perfect every time.

    Reply
  36. Becky Rich

    May 25, 2016 at 6:56 am

    5 stars
    I usually cook a Chuck Roast but store was out , my boys like the gristle , so I got a Rump Roast not knowing how to cook it. Thanks for the help , it was delicious

    Reply
    • George Bryant

      June 1, 2016 at 11:03 am

      Thank you Becky and I am so glad you found this and it helped

      Reply
  37. Jenna

    May 23, 2016 at 7:04 am

    5 stars
    I make this often, any cut of meat that’s on sale works great! Not on the Paleo diet, just loved George’s preface to the recipe. Had me cracking up! Had to try it! I use whatever broth I may have, even used beer once, it was fabulous! Enjoy everyone! This is a winner!

    Reply
    • George Bryant

      June 1, 2016 at 11:02 am

      Thank you for commenting Jenna and I am glad you use my recipes even though you aren’t “paleo” :) real food is real food

      Reply
  38. Heather

    May 2, 2016 at 11:34 am

    What if I want this for dinner and don’t have 10 hours? Can I just cook it on high for shorter?

    Reply
    • George Bryant

      May 3, 2016 at 12:12 am

      Yes it just won’t be as tender. I think 4-6 hours on high would work. Check it at 4 hours

      Reply
  39. Stephanie

    April 26, 2016 at 1:19 pm

    Question: I looked at Wild Oats and Swanson Organic beef broth today, both had cane sugar and one had soy…I know you aren’t suppose to have sugar on Paleo and I’m allergic to soy, do you know of a beef broth without? I just put your recipe in the crockpot but added water instead of beef broth, hope it turns out okay!

    Reply
    • George Bryant

      April 26, 2016 at 1:51 pm

      I sure do, and this beef broth is currently free. Grab the free broth here. It will still turn out ok with water.

      Reply
  40. Melissa villagrana

    January 25, 2016 at 9:23 pm

    Made this two days ago and boy is this recipe a keeper. The meat came out so tender and flavorful. Seriously the easiest dish to make and my whole family loved it. It’s actually in my crock pot again today. Can’t get enough.

    Reply
    • George Bryant

      January 30, 2016 at 1:38 pm

      I love easy, delicious and crockpot recipes. They make life so easy :)

      Reply
  41. Mary D

    January 25, 2016 at 5:16 am

    No salt? I don’t think I’ve ever made anything without any salt. But I’m new to slow cooker cooking. Thanks!!

    Reply
    • George Bryant

      January 30, 2016 at 1:37 pm

      You can add salt if you want, I am self taught and sometimes I forget or just don’t add it. Feel free though

      Reply
  42. Bob G

    January 5, 2016 at 6:11 am

    3 stars
    I was at the store on Jan 4 and found several Rump Roasts in the butcher case. No fancy renaming, despite your tweet.

    Looking forward to cooking the roast in the crock pot over night, and then adding a “pot roast” soup mix I found.

    Reply
  43. Peggy

    December 23, 2015 at 12:06 pm

    Making this for the family for Christmas – I think I’ll take someone’s suggested advice to start it the night before as I have a 6 1/2 lb roast! Wish me luck!

    Reply
  44. Christina Matys

    December 16, 2015 at 4:14 pm

    5 stars
    Made this tonight for my husband and seven year old foster daughter…..it was absolutely amazing! Seasoned a bit less to meet our taste and added a package on dry onion soup mix on top. It was one of the best tasting, flavorful rump roasts I have ever made. So much better than a recipe I tried that called for mushroom soup. Will use this recipe and again and again.

    Reply
  45. Roy Harvey

    August 22, 2015 at 7:42 am

    I put 2 packs of au jous and one pack of ranch dressing powder, half a stick of butter, onion sliced, new potatoes, baby carrots, 1/2 box of chicken broth, 2 garlic cloves. 9 hours, fork tender. Awesome!

    Reply
  46. Sharlene Pasko

    July 13, 2015 at 5:01 pm

    5 stars
    Best beef rump roast I have made. Flavorful tender and easy.

    Reply
  47. V HowArd

    July 6, 2015 at 6:21 am

    What are good veggie to pair with this? Going to try this recipe for dinner tomorrow.

    Reply
    • George Bryant

      July 7, 2015 at 2:04 pm

      I love simple like some roasted broccoli or asparagus.

      Reply
    • CanadianShe_Wolf....

      October 17, 2015 at 2:43 am

      Traditionally…chunks of garden fresh sweet carrots are served with pot roast BUT you can serve whatever is your fav!

      Reply
  48. Peggy W

    June 26, 2015 at 1:48 pm

    Going to try this recipe….but love the fact you answer each question! Never seen that before!!

    Reply
    • George Bryant

      June 30, 2015 at 5:33 pm

      Thank you Peggy, I think it is important to stay connected and answer or help any way I can.

      Reply
  49. Tracy Bomkamp

    March 17, 2015 at 4:58 pm

    I have always used chuck roast, but this time i got a rump roast (4lb). I have been slow cooking it for what i normally do (5 hours) but it is sooo tough i can’t believe it. Can someone give me suggestions as to why this happened? A rump roast is the but, right? and i thought it was a better piece of meat that the chuck…?

    Reply
    • George Bryant

      March 17, 2015 at 5:15 pm

      I have done them for 10 to 12 hours, some cuts of meat take a long time to break down

      Reply
  50. Sandra

    February 8, 2015 at 8:11 pm

    5 stars
    Hi George

    I made this roast today in the slow cooker and wow is it good. I read all of it’s reviews and tweaked it accordingly. I’ve been making your bacon and garlic roast for a couple of months now and needed to switch up. I stuck with your beef recipes cuz they’re so tasty!

    Thanks so much for this one, it’s really really good. I’m a fan, I own your cookbook!
    Take care, Sandra

    Reply
    • George Bryant

      February 8, 2015 at 8:59 pm

      Glad you enjoyed :)

      Reply
  51. Nancy

    January 23, 2015 at 8:14 pm

    Maybe it is the meat where we live, but I find that I need to cook roasts in the slow cooker for 12-14 hours in any of my slow cookers. For those who said that their roast was dry, they may have actually needed longer cook time to break down all of the connective tissue. I usually don’t even bother with putting extra liquid into the slow cooker. As the connective tissue and fat breaks down, the meat is usually covered at least half way in it’s own juices, by the time cooking is done. I find that it is important to let the meat rest in the juices before attempting to slice or shred. Sometimes while I’m taking care of that I will pour the liquid into a cooking pot and place on the stove, to reduce the liquid and concentrate flavor before pouring back over the meat. Or another technique is to shred the meat immediately and return back to the slow cooker with all the little pieces reabsorbing the juices. I prefer the first method. I have also found that with the longer cook times, the flavor in seasonings and any vegetables can wind up cooking right out of the food so that its flavorless. To fix this, I usually start the meat cooking before I go to bed, and then I add seasonings (other than salt and pepper) and any vegetables when I wake up in the morning, just during the last few hours of cooking time. Best of luck. Going to be trying your recipe overnight tonight (adding all the flavoring aspects to the roast in the morning). Although based on the reviews will definitely cut back on the spices a bit! You can always season to your own liking after the dish is done. Best of luck to all… (p.s. we will have this for lunch, and then be trying the honey ham recipe for dinner.)

    Reply
  52. Karen

    July 19, 2014 at 1:23 pm

    2 stars
    Delicious…but way too spicy for us. Next time I’ll reduce the spices by 75%. For now, my husband has rinsed the meat under running water, leaving a moist, well-cooked roast that we will enjoy with a tiny bit of the sauce drizzled over it. A 3 lb. roast cooked on high was done in 5 hours.

    Reply
    • George Bryant

      July 19, 2014 at 9:30 pm

      Sorry about that!!! Yep, definitely adjust the spice level to your liking :)

      Reply
  53. Steve Spigarelli

    June 29, 2014 at 6:27 pm

    5 stars
    The meat was tender and pretty moist. I cooked it on high for 4 hours and low for 5 hours. It could have used a little less time but it was still tender and fairly moist. I loved the smell while it was cooking.

    Reply
    • George Bryant

      June 29, 2014 at 9:56 pm

      That’s why i love slow cookers… they smell up the whole house!

      Reply
  54. Paul Newcomb

    May 3, 2014 at 2:24 pm

    Not sure what I did wrong, but mine turned out really dry and tough.

    Reply
    • George Bryant

      May 4, 2014 at 9:36 pm

      I’m sorry to hear that. What kind of meat did you use?

      Reply
  55. Dani

    November 18, 2013 at 6:38 am

    How big was your roast? Lbs?

    Reply
    • George Bryant

      November 18, 2013 at 10:06 am

      Hello, it was 4 pounds!

      Reply
  56. Melody

    June 17, 2013 at 12:48 pm

    5 stars
    As always, this is delicious. The Mr. and I always have plenty of left-overs with this easy recipe.
    Tonight, we are making “tacos” with some of the left-over meat! Guacamole, a little cheese, scrambled eggs, and a “salsa” yummmm
    Thanks George!!

    Reply
    • George Bryant

      June 17, 2013 at 2:48 pm

      Your so welcome Melody :)

      Reply
  57. Syl

    March 28, 2013 at 4:15 pm

    Just put it together added a bit of merlot ;) letting it cook over night. Sounds pretty tasty!

    Reply
  58. Vanessa

    February 13, 2013 at 4:21 am

    We have made this several times. It is very good. I usually have to use chicken broth as it’s what I have on hand since it’s what is typically brewing.

    Reply
    • George Bryant

      February 13, 2013 at 5:30 am

      Yummy :)

      Reply
  59. Justin

    February 11, 2013 at 3:42 pm

    Tried this one. Pretty good. Maybe it’s my 6qt CrockPot but 10 hours on low was wayyyyyy too long. Meat ended up being a little dry. I even added a little more beef stock. Next time we’ll be doing it for 7 hours.

    Reply
    • George Bryant

      February 11, 2013 at 5:03 pm

      Good call

      Reply
  60. Dan

    February 10, 2013 at 4:50 pm

    IExcellent. Simple. I never cook and I’ve made this multiple times. Thanks!!

    Reply
    • George Bryant

      February 10, 2013 at 5:46 pm

      Your so welcome

      Reply
  61. chelsea

    January 30, 2013 at 6:30 pm

    Love this and ill be making it this weekend! This may be a really stupid question but…. The roast needs to be completely thawed right? Thanks!

    Reply
    • George Bryant

      January 30, 2013 at 6:50 pm

      You can get away with it not being completely thawed but you may need to increase the cooking time

      Reply
  62. Apelila

    January 28, 2013 at 2:03 pm

    WOW thanks for this! Bought my first grass fed rump roast at Whole Foods today and was wondering how long I should cook it since it’s generally a tough cut.
    I luv “spicy” so this will go in the crock tonite before bedtime.

    Reply
    • George Bryant

      January 28, 2013 at 6:41 pm

      The rump roast in the crockpot I would do for 10 hours on low

      Reply
  63. Dani

    November 27, 2012 at 6:40 pm

    Apologizing for a photo that has my mouth watering and rearranging my menu for tomorrow? Um, NOT NEEDED! Can’t wait to try this–I’ve never used a rub with this combination on a pot roast before. Can’t WAIT to try it!

    Reply
    • George Bryant

      November 27, 2012 at 6:53 pm

      Awesome, thank you so much. I hope you love it

      Reply
  64. Cindy

    May 20, 2012 at 10:32 am

    Sounds great, however, when I chose the “PrintFriendly” option, the ingredients did not print with the picture and process :(

    Reply
    • Civilized Caveman

      May 20, 2012 at 11:32 am

      Cindy, I just emailed the company who runs that application, hopefully they can fix it soon:)

      Reply
  65. Nooshin Golshani

    March 2, 2012 at 5:36 am

    looks great! did you add any salt? also, is the garlic fresh, granulated, or powdered? thanks!

    Reply
    • Civilized Caveman

      March 2, 2012 at 7:14 am

      That would be granulated garlic and I always season my food with salt after its cooked

      Reply
  66. Kristina

    January 24, 2012 at 6:44 pm

    Perhaps a tad spicy but thanks for dinner! (And lunch tomorrow.) The kids certainly didn’t complain. :)

    BTW the photo’s not as bad as you think. Anyway if you want a quick fix, the “sharpen” tool in Photoshop (or Gimp, which is free) would give it more life.

    Reply
    • Civilized Caveman

      January 24, 2012 at 6:57 pm

      Sorry for the spice :(

      Reply
  67. Malinda Wimsatt Linstid

    January 19, 2012 at 7:22 pm

    Made this today for the fam – I toned down the spice a little for myself and our 2 year old. Very tasty and the house smelled deliecious alllll day! Thank you for sharing this!

    Reply
  68. Torrey G.

    October 6, 2011 at 3:59 am

    No worries on the photo! :)
    I forgot to tell you that I made this roast over the weekend, and man, is it GOOD! Plus, it made so much that I can bring it for lunch for myself every day *and* share it with the guys at the gym! :D
    I made mine a little bit spicier, as I spilled my whole bottle of paprika all over the kitchen floor…so, I subbed in more chili powder and a dash of cayenne.
    YUM!

    Reply
  69. George

    September 27, 2011 at 7:26 pm

    Yipee, let me know how you like it, sorry for the bad photo

    Reply
  70. Torrey G.

    September 27, 2011 at 5:37 pm

    Ooh, I am *so* trying this as soon as humanly possible! :)

    Reply

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