4 lb. rump roast
1 can beef broth
1/3 c. molasses
6 oz. tomato paste
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 lb. carrots, quartered
2 lg. onions, sliced
1/3 c. cider vinegar
1/2 tsp. ground ginger
1/3 c. flour
2/3 c. cold water

Melt shortening and brown carrots and onions. Place meat in crock pot and add rest of ingredients. Cook 10 hours on low or 5 hours on high. Add flour mixed with cold water at end to thicken the gravy.