Rump Roast
- 3 lb grass fed rump roast
- 2-3 large carrots- peeled & chopped
- 5-6 red & russet potatoes, washed & halved
- ½ white onion - chopped
- 12 oz coke or other dark soda
- 16 oz beef stock
- 3 tbsp teriyaki sauce
- 1 tbsp minced garlic
- Salt, pepper to taste
- Place roast, soda, beef stock & spices in slow cooker
- Cover & cook on high 6 hours
- Prepare carrots, onions & potatoes & add to pot after beef has cooked 5-6 hours
- Cook an additional 2 hours or until potatoes are soft
- Serve along side or on top of rice or mashed potatoes
Recipe by The 36th AVENUE at https://www.the36thavenue.com/crock-pot-rump-roast-recipe/
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