Slow cooker 6 to 8 hours
- 4 lb round rump roast
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp cooking oil
- 2 tbsp pickling spice
- 2 large onions sliced thin
- 1 C water
- 1/2 C cider
- 2 tbsp lemon juice
- 2 tbsp catsup.
Cut roast into 4 to 5 pieces. Flour the pieces and sear the floured meat on all sides in a dutch oven with oil.
Place seared meat into slow cooker. Cover with onion slices.
Put pickling spices in cheesecloth or something. And place in cooker. (You will remove the pickling spices when done).
Add water and vinegar and lemon juice and ketchup to dutch oven and heat to recover drippings from searing.
Pour into slow cooker and cover.
Cook at low heat 6 to 8 hours.
Gravy: some recipes add 8 to 10 crushed ginger snaps to juice as a gravy. Nice touch .