Manly Roast Beef

Ingredients:

• 3-4 lb Rump Roast (or something similar)
• your favorite dry rub (here is an easy one...)
• 1 1/2 tablespoon paprika
• 1/2 tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon pepper
• 6 cups water
• 3/4 cup of salt
• 2 clove garlic
• 2 potatoes, peeled and chopped
• 2 cups carrots, peeled and chopped
• 1/2 cup onion, chopped

Directions:

1. Put your water in your crock-pot and dissolve the salt (yes, all of it, trust me) in the water. Turn heat to high.
2. Dry rub your roast all over. Get a skillet nice and hot and sear all sides of the roast. You're just going to dump it in some water anyway, so I don't know if this is really necessary. I'm no scientist, but I swear it tastes better in the end... *ahem* moving on!
3. Add your roast to the salty water mixture and drop in your two garlic cloves whole. Cook on high for approximately 2 -2 1/2 hours. If you want a medium roast, the center temperature of the meat should be around 145 degrees. I screwed up and waited till it was 145° before turning the crock-pot off...by the time we served the meat, the center temperature was closer to 160 (a little over-done for my taste). So, word to the wise, take it out of the crock-pot a good 10° prior to your desired temperature! If you don't have a meat thermometer, uh, just cook it till it's done! :)
4. Unless you want your carrots and potatoes SUPER salty, do not add it to the crock-pot! Not that I know this by experience or anything *shudders*. You'll have to boil those separate.
5. Let your roast rest a good 10 minutes or so before hacking away. Just when your impatient self is about to explode with hunger, go ahead and cut it up and enjoy.