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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

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.

Reviews for Peppery Beef Roast

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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!"

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.