““Slow-Cooked Rump Roast INGREDIENTS 1-2 pounds beef rump roast 3-4 cups chicken broth (no sugar added) 2 large onions, roughly chopped 5-6 garlic cloves, peeled 1 (8 ounce) container of mushrooms, sliced salt and pepper to taste 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1/2 cup full-fat coconut milk, canned Mushroom gravy PREP TIME: 10 MINUTES—COOK TIME: 6-8 HOURS Serves: 4-6 1. Pull out that handy slow cooker of yours! 2. Add in the broth, coconut milk, onions, garlic, mushrooms, and spice to your slow cooker and mix together. 3. Make a little room in your slow cooker around the mushroom mix and plop that cute little rump roast in the pot. 4. Turn on low for 6-8 hours.””
