Ingredients:
3 pounds of fresh Rump Roast (not frozen)
10 red potatoes
3-6 carrots (if desired)
1 can beef broth

Instructions:
Note: This is a very easy receipe, but it requires the use of a large crock-pot.
1. Place the rump roast into the crock-pot.
2. Clean potatoes and cut the potatoes into 4ths. Place into the crock-pot.
3. If carrots are desired, clean carrots, cut in bite size chunks and place in crock-pot.
4. Empty can of beef broth into the crock-pot.
5. Turn crock-pot on HIGH for 7 hours.
6. After the 7 hours, turn off the crock-pot and place the roast, potatoes, and carrots on a serving platter. Ready to serve!

The roast will be fall-apart tender and fully cooked along with the potatoes and carrots. Serve with bread and butter.