This recipe comes again from Rachel at The Sisters Dish. She posted this recipe along with the sweet carrots. I made this roast to have right along with those sweet carrots. It is really hard for me to find a roast to make in the crock pot that has a lot of flavor. Most of the time, I find a recipe that makes a tender roast in the crock pot but it usually lacks in taste. This one was delicious and full of flavor.
I actually used a smaller 3 pound roast and it worked fine. I do think I will cut the cayenne pepper in half. It wasn’t overly strong, but left a little burn in your mouth after so I adjusted it in the recipe below. I still want the flavor, but I could do without the burn. I followed Rachel’s direction to make the gravy, which was a new way for me. I’ve heard of making a roux for gravy, but always made it the way my mom did with a slurry of water and flour. I ended up with about 4 cups of liquid after cooking the roast so I double the amount of flour and butter. Again, I have adjust the recipe below for this. We like gravy so I wanted the full amount.
After this the gravy, for me, was a bit thinner than I like so I did end up making a little bit of slurry to thicken it a little more. I always add some browning sauce to my gravy, so I did add a little of that too. Then I gave the gravy a taste and it only need a little bit of salt and it was perfection. My entire family loved the way this turned out. I am definitely going to add these to my tried and true file. Thanks again Rachel!
- 5 lb. boneless rump roast (pretty much any cut of meat will work)
- 1 Tbsp garlic powder
- 1/2 tsp seasoned salt
- 1/4 tsp cayenne pepper
- 1/2 tsp oregano
- 1 onion, diced
- 1 envelope dry onion soup mix
- 2 cups beef broth
- 4 Tbsp butter
- 4 Tbsp flour
- browning sauce, optional
- Place roast along with garlic powder, seasoned salt, cayenne pepper, oregano, onion, dry onion soup, and broth in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.
- Remove roast from crock pot to a plate and cover with foil to keep warm.
- Melt butter in a medium saucepan. Whisk in tablespoons flour. Whisk in 4 cups of the liquid from the roast. If you are low on liquid you can use extra broth. Add a tsp or 2 of browning sauce if desired. Cook until it thickens to desired consistency. Serves 6-8.
This photo is the original photo from the post. Photo above was updated in April 2013.