What you need:
- 4 lb beef rump roast
- 2 c water
- 2 t beef bouillon granules
- 5 ribs of celery, sliced
- 4 carrots, peeled sliced
- 1 large onion, chopped
- 2 c ketchup
- 1/4 c brown sugar
- 2 garlic cloves, minced
- 1/2 c cider vinegar
What you do:
- Place vegetables on the bottom of a 3.5 quart or larger crock
pot. Place roast on top of vegetables. Add water and beef
bouillon to slow cooker. In a small bowl, combine garlic, ketchup,
brown sugar and vinegar and mix. Pour mixture over pot roast.
Cook, covered, for 8-9 hours on low.
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