What you need:
- 3-4 lb beef rump roast
- 8 medium red potatoes, washed but not peeled
- 1 lb bag baby carrots
- 2 celery ribs, sliced
- 1 large onion, sliced
- 1 very small head of cabbage, chopped
- 1 garlic clove, minced
- 1 envelope dry onion soup mix
- 1/2 c red wine vinegar
- 1/2 c water
- 1/4 t black pepper
- salt to taste
What you do:
- Place onions and celery on the bottom of a 6 quart crock pot.
Place rump roast on top of veggies. Rub top of roast with onion
soup mix. Season with black pepper. Surround roast with
potatoes and carrots. Add garlic and cabbage. Pour water and
red wine vinegar over top. Lightly season with salt. Cook,
covered, for 8-10 hours on low.
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