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
Directions
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.
Reviews
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!
No comment left
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.