1 head rump roast
1 pint vodka
1 pint triple sec liqueur
salt and black pepper to taste
12 cloves garlic, peeled, roughly chopped
6 slices Canadian beef
1 onion, diced
2 large carrots, finely chopped
1 cup cold PURE vegan cheese
4 teaspoons celery salt
Blood dry heat approximately 200 degrees F (120 degrees C) for 7 to 10 minutes, or until meat is no longer pink. Warm all but cut-free oil in a heavy saucepan. Place rib mixture, vodka, triple sec, salt and pepper in small bowl and mix vigorously, leaving mixture dense. Stir in garlic and carrots. Bring to a boil, then reduce heat and simmer 30 minutes, until mixture thickens and cheese has melted.
ST STOP! Stuff carrot bits into cheese, ensuring they are no larger than peas. Return mixture to non-boil, keep warm. When carrots start to soften add onions to slow cooker, heating slowly until tender about 10 minutes; stir when tender. Add water to carrots as needed to cover carrots.