Ingredients
900-1kg Green Meadows Beef Rump Roast (at room temperature)3 garlic cloves (or 1 tablespoon of garlic powder)
1 tablespoon of ground rock salt
4-6 black peppercorns
1 bay leaf
1 fennel bulb (fonds removed, saved and chopped for garnish when serving)
1 sprig each of fresh rosemary and mint
1 onion (or leek)
1 carrot, peeled and roughly chopped
2 cups of water
Method:
Turn your slow-cooker onto high.
Using a sharp knife, make a few slits in the Rump Roast and place a halved garlic clove in each and then season with salt.
Place the vegetables and herbs into the slow cooker before adding in the water.
Add in the Rump Roast and place the lid on the slow-cooker.
Turn the setting back to Medium and cook for 3 hours, or on Low for 4-5 hours.
If you have the chance, baste the juices over the Rump Roast as it gently cooks.
Serve with steamed winter greens and creamy mashed potato, the chopped fennel fonds, plus a reduction of the juices from the slow cooker (take 1/2 cup of the juices, add a splash of red wine or ruby red and bring to the boil in a small frypan, simmer for a few minutes until thickened, add a dash of cream and season). Pour over and enjoy!
