Slow-Cooked Rump Roast
1 Berry Beef rump roast 2 1 /2 – 3 1/2 lb
2 tablespoons canola oil
1 cup of baby carrots
3 potatoes, peeled and cut into chunks
2 small onions, sliced
½- 1 cup of water (depending on size of roast)
2 garlic gloves, minced
3 tablespoons cornstarch (optional)
1 ½ teaspoons salt
Cut roast in half. In large skillet, brown meat on all sides in oil over medium-high heat; drain.
Place carrots and potatoes in slow cooker. Top meat with onions. Combine water, garlic, and salt and pour over meat. Cover and cook on low until meat and vegetables are tender, usually about 8 hours.