Crock Pot Rump Roast

2 1/2 - 3 lb. rump roast
1 T. my house seasoning (equal parts garlic powder, onion powder and black pepper. Store in an airtight container)
1 tsp. smoked paprika (regular is fine too)
2 tsp. chili powder
1/2 tsp. salt
1 garlic clove, peeled and sliced thin
14 oz. can beef broth
1 onion, peeled and quartered 

Place the onion in the bottom of your crock pot, pour the beef stock over the onion. Combine the house seasoning, paprika, chili powder and salt. Make slits all over the roast and place a sliver of the garlic in the slits. Rub the entire roast with the seasonings. Set the roast on top of the onions. Put the lid on and cook on low for 7 hours. NOTE: You can add carrots, celery, potatoes, etc., I had mashed potatoes on the side.
from Janet's Appalachian Kitchen



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