Ingredients
6 Beef bullion cubes
3 cloves crushed garlic
(to taste) Bayleaf
Preparation
Place a large rump roast in a crock pot and cover it with water - cover and cook on high until the water boils, then turn to low and cook until the roast is just pink inside, but not cooked through. When pink in the center, pull roast out and let it cool. Add about 6 beef bullilon cubes and a few cloves of crushed garlic and maybe a bayleaf,to the liquid and let it simmer. When the roast has cooled a little, trim some of the fat and slice thin into a lots of slices and return to the liquid. Cook until done and very tender - just about falling apart.
