Beef Roast Au Jus

adapted from A Smith’s recipe on www.allrecipes.com

1 teaspoon ground black pepper
1 1/2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon beef bouillon granules
½ teaspoon celery salt
½ teaspoon ground cayenne powder
½ teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon mustard powder
Beef roast (up to 4 lbs)- London Broil, Eye of Round, or Sirloin Tip
1 packet dry onion soup mixed with 1 ½ cups water

Mix dry spices in a small bowl. Rub onto all surfaces of the roast. Place the roast(s) in a slow cooker and add liquids.

Cover, and cook on low for 8 plus hours. When the meat is tender and well done, transfer roast to a serving platter. Skim fat from juice, serve with meat. Optional: thinly slice or shred meat an hour or two before serving and return to cooker. Then serve on toasted hamburger buns or French type rolls

(The whole family really enjoyed this roast-John and kids thought it was one of the best they remembered. I liked how easy it was to get started, come back and cut up and then serve-all between dealing with newborn lambs and other chores. The spices in the rub are all changeable to make the mixture better match your family’s tastes. I used a 4 plus year old beef rump roast I found when I cleaned out the family’s deep freeze and the meat was quite tasty and tender. The slices that had the rub on them had quite a bit of zip-so you might want to shred the meat or avoid serving those slices to those with more delicate palates. Homemade whole wheat hamburger buns were a great accompaniment. We hope you’ll give it a try and let us know what you think.)