Step 1

Pat the rump roast dry.

Step 2

Sprinkle a pinch of salt and pepper on both sides.

Step 3

Combine the rump roast, 2 pounds of potatoes, the sliced carrots, 2 tablespoons of balsamic vinegar, 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, and 3 cups of beef broth in a slow cooker.

Step 4

Cover and cook on low for 8 hours.

Step 5

Shred the beef and serve.