1 cup brown sugar
1 teaspoon salt
1 teaspoon dried minced onion
2 tablespoons dried minced green bell pepper
1 dash garlic powder
1 1/2 tablespoons vegetable oil
1/2 cup cider vinegar
1 pound rump roast
1 1/2 cups milk
5 tablespoons all-purpose flour
1 dash Worcestershire sauce
Brush bottom of slow cooker with brown sugar. Stir, reduce heat, cover and cook 30 to 45 minutes.
In a small mixing bowl, mix together salt, onion, green pepper and garlic powder. Make a well in the center and pour in olive oil and vinegar. Cover and cook 30 minutes. Reduce heat to medium-low and simmer for 10 to 15 minutes.
Remove roast from milk and parboil in boiling water. Add 1/2 cup flour and stir. Return roast to simmer, stirring occasionally, until beef is tender, about 15 minutes. Serve in the slow cooker with brown sugar glaze, if desired.
I followed the recipe exactly, except for the brownies. I made double batches of six, and proceeded with the recipe as written. The first time I made this it was for a birthday party and it was a huge hit. Many people asked for the recipe again.
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