Ingredients
- 1/2 cup dark molasses
- 1/2 cup pure maple syrup
- 1/2 cup orange juice
- 1/2 cup good cider vinegar
- 1 cup good bourbon plus one good drink for the cook
- 3/4 cup catsup
- 2 tbs. fresh minced garlic
- 1/4 cup dark brown sugar
- 2 tbs. Worcestershire sauce
- 1/2 cup soy sauce
- 1 tbs. ginger
- 2 yellow onions
- bag of baby carrots
- beef rump roast
Preparation
Step 1
Mix first 11 ingredients together. Add red pepper, black pepper and salt to your taste.
Brown beef in heavy roasting pan or skillet.
Place onions in bottom of crock pot. Place browned beef on top of onions. Place carrots in crock pot, surrounding beef. Pour BBQ sauce over all. Cover with tight fitting lid.
Cook on low heat for approximately 8 hours if desired. I prefer to bake in oven at 200 to 215 degrees. After 6 or 7 hours. I check for tenderness of vegetable. If needed, I return to oven and cook for approximately 2 more hours.
When vegetables are tender and meat is done, remove beef from crock pot and set aside.
Add 1 or 2 tbs. fine tapioca to sauce and simmer gently until sauce thickens. Add another 1 or 2 tbs. tapioca if needed, increasing 1 tbs. at a time.
After the meat has had a chance to rest, slice with electric knife and return to pot with sauce and vegetables.
I like to prepare this the day before I want to serve it. The next day, it's easy to remove all the fat which is now solid and sitting on top of the gravy.