Rump Roast with Spicy Rub | Crock Pot Rump Roast

Thought a mid week roast was out of the question?  Not with your slow cooker!  This recipe is easy to prepare the night before.  Only the rub needs preparation.  Assemble the rub ingredient list into a small bowl and then all you have to do in the morning is sprinkle it over the meat surfaces, add the water and you on your way!

What size slow cooker will I need?

If you are fortunate to have a Hamilton Beach 33135 3-in-1 Slow Cooker with 2-, 4-, and 6-Quart Crocks, Stainless Steel you have a choice of three crock pot inserts to choose from.

For a 4lb roast, you need a 3½ or a 4 quart slow cooker.  A 6 quart slow cooker (or larger) will generally take a roast of approximately 7lbs.

Rump Roast with Spicy Rub

Serves 8
Cook on low for 8 to 10 hours

1 Tbsp ground black pepper
1 Tbsp paprika
2 tsp chilli powder
½ tsp celery salt
½ tsp cayenne pepper
½ tsp garlic powder
¼ tsp mustard powder

4-5 lb rump roast
½ C water

Mix the rub mixture in a small bowl and apply to meat surfaces, place in slow cooker, pour the water around the meat.

Cover and cook on low for 8 to 10 hours.  Serve skimmed juices with slices of the roast meat, and mashed potatoes to soak up the juices.  Or shred with forks and serve on subs with cheese slices, onion slices, sliced pickles and a salad for a more casual dinner.

Previous Post: Slow Cooker Chili | Slow Cooker Ground Beef Recipe

Slow Cooker Chili | Slow Cooker Ground Beef Recipe

This easy slow cooker chili requires only a little preparation time, tastes great – and tastes even better the next day. 

This is one of very few recipes where, if time permits, I do the extra preparation step of browning the ground beef.  Which is why I am featuring the West Bend Oblong Slow Cooker with Tote today - you can accomplish that extra step without creating an extra pan to clean up!  The non-stick coating on the inside of the stainless steel insert of this slow cooker enables it to be used (separated off it's base) directly on your stove top to brown the meat and vegetables.  Plus, the base is actually a mini griddle - handy for Sunday morning breakfast - so it is heat resistant too.  You just pop the insert back on top of the base and set your heat preference and it's good to go.  Very clever, versatile slow cooker! If you would like to read my West Bend Slow Cooker Review article, follow the link.

Slow Cooker Chili

Serves 6

Cook on low for 8 hours or high for 6 hours.

1lb lean ground beef

salt and pepper to taste

3 x 15 oz cans red kidney beans

3 x 14 oz cans Mexican style stewed tomatoes

2 stalks of celery chopped

1 red bell pepper chopped

¼ C red wine vinegar

2 Tbsp chili powder

1 tsp ground cumin

¼ tsp cayenne pepper

1 tsp dried parsley

1 tsp dried basil

a dash Worcestershire sauce

½ c red wine (add this in the last 2 hours of cooking)

In a skillet over a med-hi heat, brown beef. Drain off grease, season to taste.

In the slow cooker combine the beef and the remaining ingredients, cover and cook on low for 8 hours or high for 6 hours.

Previous Post: Crock Pot Desserts | Peach Crumble
(Come on, join in the fun, share your favorite slow cooker recipe here...)

Crock Pot Desserts | Peach Crumble

Our family are big Peach Crumble fans!  Apple or Peach Crumble is an often requested dessert for a special meal.  If your family are Peach Cobbler fans, and you are looking for a change - or you just can't face turning the oven on in summer, try this - maybe you can start a new family tradition with your family. 

In the summer I make this (as you would Peach Cobbler) with fresh peaches, the rest of the year I use good quality peaches that have been canned in natural juice.  I love cooking in the slow cooker in the summer - anything to avoid turning the oven on - the slow cooker cooks your food, not you and the house.  It's a real blessing in the hotter months too.

Once the Peach Crumble is ready to serve, line up the plates, spoons and the vanilla icecream and get ready for the compliments!  Enjoy!

Peach Crumble

serves 4-5

cooks on high for 2 hours, then leave it to rest 1 hour before serving

2x14oz/800g canned peaches, drained

½ Cup self raising flour

½ Cup brown sugar

½ Cup rolled oats

¼ Cup chopped walnuts - optional

¼ Cup coconut - optional

¼ tsp cinnamon

¼ tsp mixed spice

2oz/50g cold butter

To prevent the crumble edges getting burned, line the sides of the slow cooker with a double layer of baking paper.

Add the drained fruit to the base.

Make a crumble with the topping ingredients and sprinkle mixture evenly over.

Cover and cook for 2 hours, then remove the lid, turn off and remove the paper liner. Leave it uncovered to cool so it is warm, not hot when served.

Previous Post: Chickpea Curry | Slow Cooker Curry | How To Cook Chickpeas 

Chickpea Curry | Slow Cooker Curry | How To Cook Chickpeas

I love this Chickpea Curry recipe!  We enjoy this for dinner at least once a week, every week, all year round, it's delicious flavors are very 'more-ish'!  This dish is enjoyed by meat eaters just as much as by vegetarians!

I use my Intermatic DT620CL 15 Amp Indoor Astronomic Digital Timer to cook the chickpeas overnight in my manual slow cooker and then I cook the Chickpea Curry for dinner and freeze the extra servings for easy to make dinners.

Once you have the spices and if you cook your own dried chickpeas (rather than using canned chickpeas) this is a very budget friendly dish.  Canned chickpeas are a great standby for when you are in a hurry, but they do cost more.  You'll get approximately 6 cans worth of chickpeas from a 1lb/500g bag.  So When I make this recipe I cook the whole bag and freeze what I don't need for this recipe, or make Roast Pumpkin Hummus with it!

How To Cook Chickpeas

1lb/500g dried garbanzo beans or chickpeas, rinsed, add to slow cooker
7 cups of hot tap water
Cook on high for 4 hours.
This will give you approximately 6 cups of cooked chickpeas.
Rinse with fresh water, use straight away, refrigerate or cool and then freeze any extra to your requirements over the next 2-3 days.

Chickpea Curry

Serves 4-8 (depending on size of appetite!)

Chickpea Curry

Cook on low for 6 to 8 hour, or on high for 4 hours

4 cups cooked chickpeas (or 4 cans, drained, rinsed)
1 cup of the chickpea cooking liquid (or water)
1-1/2 lb/800g golden or orange sweet potato, peeled and diced
2 large brown onions, diced
4 cloves garlic, peeled, crushed, chopped
1 Tbsp grated root ginger (2 tsp ground ginger)
2 bay leaves (discard before serving)
2 tsp hot curry powder
2 tsp ground cumin
14oz/400g canned crushed tomatoes in juice
1 dessertspoon peanut butter (optional)
2 tsp garam masala (added before serving - don't be tempted to omit)
1/2lb/200g baby spinach leaves, chopped

Add all the ingredients except the last three, into the slow cooker, cover and cook on low for 6 to 8 hour, or on high for 4 hours or until the sweet potato is cooked.  Before serving, add the last three ingredients, taste and add salt if desired, stir to combine and leave for a further few minutes to allow spinach to soften.   Serve over a layer of creamy mashed potatoes, white or brown rice.  Depending on the season, or to stretch the meal to further increase the number of servings, just add fresh steamed greens and or a salad in a side dish and or a grainy brown bread roll.  As I said, I serve this often, so I do tend to vary the way I serve it, to ensure it continues to be gobbled up with glee!  Enjoy!

Previous Post: Slow Cooker Chicken | Super Simple Chicken Adobo