First time making a rump roast

Recipe for the rump roast:
http://www.the36thavenue.com/crock-pot-rump-roast-recipe/

Ingredients

• 3 lb grass fed rump roast
• 2-3 large carrots- peeled & chopped
• 5-6 red & russet potatoes, washed & halved
• ½ white onion - chopped
• 12 oz coke or other dark soda
• 16 oz beef stock
• 3 tbsp teriyaki sauce
• 1 tbsp minced garlic
• Salt, pepper to taste
• (we added paprika and red cayenne pepper)

Instructions

1. Place roast, soda, beef stock & spices in slow cooker
2. Cover & cook on high 6 hours
3. Prepare carrots, onions & potatoes & add to pot after beef has cooked 5-6 hours
4. Cook an additional 2 hours or until potatoes are soft
5. Serve along side or on top of rice or mashed potatoes

Mash Potatoes:

We didn't do enough for all of us so along with the potatoes we made, we added instant mash potatoes. Once we were done boiling and mashing the potatoes we added a lot of butter. It's a good thing we added the instant mash potatoes or else it would have been too buttery. We also added salt and pepper, the instant mash potatoes were garlic. It turned out really good!






















Gravy:
We used one we found on google from Emeril.
http://emerils.com/127566/beef-gravy

INGREDIENTS

• 3 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon rough chopped fresh thyme
• 2 tablespoons Worcestershire sauce
• 3 cups beef broth
• Salt and freshly ground black pepper

DIRECTIONS

• Melt butter in a 1-quart saucepan set over medium heat. Add flour to pan and stir to incorporate and form a roux. Continue to stir until roux becomes dark brown, 6 to 8 minutes. Add shallots, garlic, and thyme and continue to cook, stirring often, until shallots and garlic are fragrant, about 1 minute. Pour Worcestershire sauce into pan and cook until nearly evaporated, about 1 minute. Add beef broth, season with salt and pepper, bring to a boil, reduce to a simmer, and continue to cook until sauce has reduced and no floury taste remains, about 20 minutes. Remove from heat. Serve immediately or set aside and reheat when ready to use.
• Our experience: 
• Pinterest is my favorite place to get ideas. So a lot of our recipes have their roots in what I see on Pinterest. We like to follow recipes but we also like to add our own finishing touch to what we create. 
• For our wedding, Korbin's cousin gave us a bunch of elk meat, so for Sunday dinner we decided to try and make a rump roast! We invited Korbin's sister Mikayla and her boyfriend Nick over for dinner. The night before we explored different recipes on Pinterest and found this one. At 9:30 at night we had to run to the store to get two ingredients and came out with $30 worth of stuff, you know how that is. 
• The next morning before church I put the roast in the crock pot with coke, beef stock, a dash of red cayenne pepper which made it a little spicy, some paprika, and salt and pepper. Then it cooked on high for 6 hours. After 6 hours we put carrots, garlic, and teriyaki sauce in with it and cooked for an additional 2 hours. 
• Along with the rump roast we made mashed potatoes, gravy, and crescent rolls.
• It turned out really yummy and flavorful. We will definitely do it again!
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• Things we would change:
• there was a sweetness we think from the gravy that Korbin didn't like so we might find a different gravy recipe
• we would do more potatoes depending on the amount of people we are feeding
• it was a little spicy, I think from the red cayenne pepper so if we don't want it to be spicy probably not adding that. 
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