Contributed by: Mama Tommie
5 pounds (or so) beef rump or shoulder roast thawed
1 medium white onion diced
3 ribs celery diced
1 roma tomato
2 cups baby carrots
2 peeled and diced russet potatoes (or about 6 or 7 diced red potatoes with skin)
garlic salt & pepper
Sprinkle both sides of roast generously with garlic salt. Repeat with pepper (not generously, just a sprinkle over both sides).
Sear all sides in pan over medium-high heat. Place in crockpot and add veggies. Cook on low 5-6 hours. If cooking in dutch oven, bake at 325 for 4 hours.
Enjoy!
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