Slow Cooked Rump Roast

1 4 pound Bastrop Cattle Co. rump roast
1 Tbsp. ground black pepper
1/2 tsp. celery salt
1 Tbsp. paprika
1/2 tsp. ground cayenne pepper
2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. mustard powder
1/2 cup water
In a small bowl, mix together black pepper, paprika, chili powder, mustard powder, celergy salt, cayenne pepper, and garlic powder. Rub mixture over the surface of the roast. Place roast in a slow cooker with the half cup of water. Cover and cook on "Low" for 8 to 10 hours.
When meat is tender and well done, transfer roast to a serving platter. Skimi fat from juice, strain and serve with the meat.