Show Subscription Form




Peppery Beef Roast Recipe

Read Reviews
5 2
Publisher Photo
As a stay-at-home mom, slow cooker recipes are alifesaver for me...especially on holidays! —Kelly Lindsay, Longmont, Colorado
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 10-12 servings

Ingredients

  • 1 beef rump roast or bottom round roast (3-1/2 to 4 pounds)
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons celery salt
  • 2 teaspoons pepper
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Liquid Smoke, optional
  • 1/2 to 1 teaspoon salt
  • 1/8 teaspoon hot pepper sauce

Nutritional Facts

1 serving (6 ounces) equals 198 calories, 7 g fat (2 g saturated fat), 79 mg cholesterol, 518 mg sodium, 7 g carbohydrate, trace fiber, 27 g protein.

Directions

  1. Cut roast in half; place in a 5-qt. slow cooker. Combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Thicken cooking juices if desired. Yield: 10-12 servings.
Originally published as Peppery Beef Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p64

Nutritional Facts

1 serving (6 ounces) equals 198 calories, 7 g fat (2 g saturated fat), 79 mg cholesterol, 518 mg sodium, 7 g carbohydrate, trace fiber, 27 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Peppery Beef Roast

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 1, 2015

"This is the only way I fix roast now. It is so full of flavor. I have shared it with many of my friends, too. Love it!"

MY REVIEW
Reviewed Oct. 17, 2011

"We loved it because it was peppery but not hot. Lots of flavor. The leftovers and juice can make a great roast beef hash later on."

Loading Image

Similar Recipes