1-Kick things off by gathering all your ingredients to make the process smooth and enjoyable. Start with trimming any excess fat from the 2-3 pounds of rump roast to keep the dish lean and flavorful. Once ready, mix the sauce in your slow cooker by whisking together the 3 cloves of minced garlic, 2 cups of beef broth, 1/3 cup balsamic vinegar, 3 tablespoons maple syrup, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/2 teaspoon ground black pepper.

2-Next, place the prepared rump roast in the center of the slow cooker and spoon some of that tasty sauce over it for even flavor. Arrange the 2 pounds of baby potatoes and 3 large carrots around the roast to let them cook together and absorb the juices. Cover with the lid and set your slow cooker to low for 8-10 hours or high for 4-5 hours, depending on your time.

3-After cooking, carefully transfer the meat to a plate, shred it using two forks, and mix it back into the slow cooker with the veggies and sauce. This step ensures every bite is tender and packed with flavor. For a link to more tips, check out our guide to easy slow cooker recipes on the site to enhance your meal prep.