By Celene Ann
It's still chilly where I live and when that happens, I lean towards my trusty crock pot to lend a helping hand.
Recently, I have been trying some new recipes with the classic roast. I have remembered roasts in my past being thick and dry, with stewed carrots and potatoes.
So naturally I was on the hunt for a good roast that was tender, melt in your mouth, and easy to shred up and slather with a good gravy on any side dish I choose.
Boy, did this recipe not fail. I decided on a dry rub of seasonings and let that meat sit in a little bit of chicken stock overnight.
End result: game changer. It was flavorful, it was tender. It was a winner. I would definitely suggest topping with some Panera mac n cheese or garlic mashed potatoes... the possibilities are endless.
1- 5lb rump roast of your choice
⅓ cup of chicken stock
2 TBSP steak seasoning
2 TBSP garlic herb seasoning
1 TBSP salt
½ TBDP pepper
4 cloves of garlic whole
Night before you cook the roast rump it with the dry seasonings and place in the Crock-Pot inner bowl. Add the cloves of garlic, and pour the chicken stock around the rump. If your bowl doesn't come out of the Crock-Pot, place in a large Ziploc bag with the cloves of garlic. Wait on the chicken stock.
In the morning set the Crock-Pot or Ziploc bag out for a few minutes and then place in the Crock-Pot machine.
Cook low and slow for about 6-8 hours until your rump roast is fork tender. Serve with any side dish you would like.
*I love to shred up the roast in the crock pot with a fork, and let it stew in the juices 30 minutes before serving. That lets the roast soak up more of that juice.