• 2 pounds small potatoes, halved
  • 1 pound baby carrots
  • salt and fresh ground pepper, to taste
  • 3 to 3.5 pounds boneless rump roast
  • salt and fresh ground pepper, to taste
  • 6 garlic cloves, halved lengthwise
  • 1/4-cup STAR Balsamic Vinegar of Modena
  • 1/4-cup STAR Extra Virgin Olive Oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh parsley, for garnish



  1. Spray a 6-quart slow cooker with cooking spray.
  2. Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.
  3. Make 12 incisions around the meat and insert a slice of garlic into each.
  4. Season the roast with salt and pepper.
  5. Place the roast, fat side down, over the carrots and potatoes. Set aside.
  6. In a medium sized mixing bowl combine balsamic vinegar, olive oil, oregano, thyme, basil and nutmeg; whisk until well combined.
  7. Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.
  8. Cover and cook on LOW for 6 to 8 hours OR on HIGH for 4 to 6 hours. Roast is done when internal temperature reaches at least 145-degrees Fahrenheit.
  9. Remove meat and let rest at least 10 minutes before cutting.
  10. Cut into thin slices and serve with prepared potatoes and vegetables.


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