1-Prepare Sauce: First, in a large slow cooker, whisk together the minced garlic, beef broth, balsamic vinegar, maple syrup, soy sauce, Dijon mustard, salt, and pepper. This mixture forms a tasty sauce that infuses the meat with flavor as it cooks. It’s that simple blend that makes the dish stand out.

2-Add Roast and Veggies: Next, place the rump roast in the center of the slow cooker and spoon some of the sauce over it. Then, arrange the potatoes and carrots around the roast before covering with the lid. Set the cooker to low for 8 to 10 hours or high for 4 to 5 hours, depending on your time.

3-Cook: Once it’s done, check if the meat shreds easily with a fork. Remove and shred the roast using two forks, then stir it back into the cooker with the veggies and sauce. Serve it hot for a comforting meal that hits the spot. For more ideas on sides, check out our strawberry shortcake cupcakes recipe to add a sweet touch.