1 (3-3 1/2lb) beef rump roast
½ tsp salt
½ tsp seasoned salt
¼ tsp pepper
¼ tsp paprika
1 celery stalk, chopped
1 onion, cut into 8 wedges
3 carrots, cut into 1"
4 potatoes, cut into 8ths
1 cup beef broth
¼ cup water
3 tbsp cornstarch
Trim visible fat from the meat.
In a small bowl combine the seasonings and rub all sides of the meat with the spice blend.
Place all the vegetables in the bottom of the crockpot. Pour the broth over the vegetables. Place the seasoned roast on top of the vegetables, cover and cook on low for 8-9 hours.
Remove the meat and vegetables to a platter and keep warm.
Turn the control to high. In a measuring cup, dissolve the cornstarch in the water and stir into the crockpot juices. Cover and cook on high for 15-20 minutes, or until slightly thickened.
Serve with the meat and vegetables.
