Rump Roast
Carrots
Yellow Onion
Yukon Potato
Celery
Rose Mary
Thyme
Garlic
Pepper
Salt
perpper flakes
Garlic
Steak Seasing Blend - dried garlic, salt, pepper, onion, lemon zest, mustard powder
Red Wine
Worsheshire Sauce
Mix oil and steak Season blend and slather on roast. Wrap and refigerate for up to 12 hours.
Sautee on high heat to seal each side of roast. Place on Crockpot. Set aside onion and garlic. Place the remaining diced veggies and potatos in the pot around the rump roast. Put butter in the same pan you saered the roast, lightly sautee chopped onions and garlic for two minutes. Add beef broth, scrape the pan with the spatuala, stir, and add to pot. Add seasoning mixture, worchire sauce, red wine. Place rosemary and thyme twigs on the top of the roast. Slow cook for 8-10 hours.
