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Peppery Beef Roast Recipe

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 YIELD:10-12 servings


  • 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


  • 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.

Nutritional Facts

6 ounce-weight: 198 calories, 7g fat (2g saturated fat), 79mg cholesterol, 518mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 27g protein.

Reviews for Peppery Beef Roast

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HugsInOK User ID: 1262748 227257
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!"

galinthewoods User ID: 3317961 206744
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."

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Wine Pairings

Light-Bodied Red Wine

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