BBQ rump roast

by Casey
(Birmingham, AL)

3 tablespoons all-purpose flour
3 pounds chuck roast
15 ounces tomato sauce
1/2 cup chopped onion
1/3 cup brown sugar
2 cubes beef bouillon
1 1/2 teaspoons chili powder
1 clove garlic, minced
1 teaspoon mustard powder

1.Rub the flour into the roast. Place roast in bottom of slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Mix well.
2.Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours.

The beef is very tender. I used a 4pound rump roast and cooked it for about 12 hours. Added 2T. steak sauce to the gravy mixture as well as chopped garlic. The last 2 hours,I added red potatoes and carrots to make a complete meal! Also thickened the gravy with cornstarch. The whole family enjoyed it.