I serve it with a side of white rice and peas, topping rice with pan juices.

3 to 4 pound rump roast

2 T olive oil

1/4 C flour

salt & pepper

1/2 red onion, sliced

1/2 red bell pepper, sliced

1/2 C white wine

2 C baby carrots, peeled, cut in half

6 petite red potatoes, cut in 3 pieces

1 T Worcestershire sauce

2 T tomato paste

Trim off visible fat from rump roast. Salt and pepper all sides of the roast. Place flour in bowl and add some salt and pepper to flour. Place roast in flour and coat evenly. In large frying pan, heat oil on high and sear roast on all sides. After seared, place roast in slow cooker. Add sliced onion, bell pepper, carrots and potatoes on top and around roast. Add Worcestershire sauce, wine and tomato paste. Sprinkle salt and pepper on top, stir slightly. Close lid and cook on slow for 8 hours.  (Serves 6)