Ingredients:

• FSC Ranch Beef Rump Roast (about 3 lbs.) also known as Bottom Round Roast
• Several large potatoes
• 4 large carrots
• one sweet onion
• 4 stalks of celery
• 2 packs of brown gravy mix
• 1/3 cup all-purpose flour
• 1 dark beer
• salt and pepper to taste
• chopped parsley

Directions:

1. Cut up the potatoes, carrots, onion, and celery, and throw them in a crockpot set on high.
2. Mix gravy packs, flour and beer in a bowl, then pour over vegetables in the crockpot
3. Place Rump Roast on top of vegetables and cover crockpot.
4. Add as much salt and pepper as you are comfortable with.
5. Reduce the heat from high to low after 30 minutes
6. Cook all day (8 – 10 hours)
7. Remove roast from crockpot and carve into thin slices. Sprinkle with chopped parsley because that small gesture always gives a meal that polished look, like powdered sugar on a dessert. It’s not necessary, but your family will think you’ve gone to culinary school.

• Enjoy!