in a crock pot you want to place the rump roast in the bottom and add just enough water to slightly cover the roast , cook on high setting for about 3 hours, at the three hour mark take the roast out of the crock pot make sure and keep the beef broth in the crock pot and shred the beef, i like using two forks racking along the grain, place the shredded roast back in the crock pot , add the cubed potatoes, diced chillies, cumin, salt and pepper, add two cups water so as not to let the stew dry out, and burn. let this cook at high setting for 4 more hours, make sure to check on it and stir it , make sure that you monitor the evaporation add water as needed to prevent drying up, when the cook time is complete, you can serve in a bowl, along with a warmed flour tortilla , bonapatit
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 8|
|Calories from Fat: 178 (49%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 74.8mg||23 %|
|Sodium 75.3mg||3 %|
|Potassium 912mg||24 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 19.1g|
|Protein 24.1g||34 %|
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Calories per serving: 363
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