Rump Roast (Crock-Pot)
Servings: 6

3 pounds beef rump roast
1 teaspoon salt
1 teaspoon black pepper
2 pounds small potatoes
2 to 3 carrots, cut into chunks
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 tablespoon dried rosemary
1 tablespoon dried thyme
3 cups beef broth

Pat the rump roast dry.
Sprinkle a pinch of salt and pepper on both sides.
Combine the rump roast, 2 pounds of potatoes, the sliced carrots, 2 tablespoons of balsamic vinegar, 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, and 3 cups of beef broth in a slow cooker.

Cover and cook on low for 8 hours.
Shred the beef and serve.