Bottom rump roast
2 cups baby carrots
4 large potatoes, washed (see *POTATOES section for other options)
1 14.5oz can diced tomatoes (I use Del Monte® Diced Tomatoes with Basil Garlic & Oregano)
One packet of G Washington (http://mybrands.com/Product.aspx?pid=157)
(If you can't find G Washington you can either omit it or use some type of beef bouillon)
1 cup of water
2 tbsp of flour mixed with 1 cup of very cold water - after pot roast is done.
Season your rump roast with salt, pepper and garlic powder.
Next, brown it in a pan. This just browns the outside layer and puts a slight crisp to the ends once the meat is all cooked. Put a layer of carrots and potatoes in your crockpot. *POTATOES: If you're using regular russet/baking potatoes, cut them into cubes. If you're using smaller potatoes, just cut them in half. If you're using fingerling, just put them in whole! Once the roast is browned on all sides, place the roast on top of the carrots.
Next, sprinkle the roast and veggies with the G Washington packet. Salt and pepper the whole dish. Remember, potatoes soak up salt, so be generous. Add your cup of water and the can of tomatoes. Cut your onion into fours and saute lightly. Add to the crockpot.
Cover the crockpot and cook on low for 8 hours or on high for 4. Once done, remove the meat from the crockpot and cover with foil. This will allow the meat to rest and it will keep all its juices in.
Take a large bowl and spoon all the veggies into it. Leave as much liquid in the crockpot as possible while doing so. I use one of those spoons with the slits in it.
Empty the liquid into a pot. Be careful - it's very hot. Put on the stove on medium high heat. Add your flour mixture and bring to a boil. Add salt and pepper to taste.
Shredded your pot roast, serve with potatoes and carrots. Top with gravy and enjoy!!!