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3 lb (4 lb) beef rump/chuck roast
1 ts Salt
1/2 ts Seasoned salt
1/4 ts Seasoned pepper
1/4 ts Paprika
1 tb Instant minced onion
1 c Beef bouillon
Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In slow cooker, combine seasoned beef with onion and bouillon. Cover and cook on low 8 to 10 hours or until meat is tender. Remove from pot; slice. Makes 6 to 8 servings. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, or celery may be added with bouillon and cooked the same time as meat.
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