What you need:

2 pounds rump for the roast 
1 tbsp Montreal spice mix 
1 tbsp Italian seasoning 
½ tbsp All purpose Caribbean spice mix 
½ tbsp minced garlic 
Hot sauce of your choice 
¼ cup Worcestershire sauce
2 tbsps rice vinegar 
Some tenderizer if you wish 
Black pepper to taste 
Salt to taste 
Some oil
1 packet Knorr Onion Roasted Garlic Soup Mix
2 potatoes cubed
4 or 5 carrots cubed 
2 cups mushrooms chopped roughly
1 red onion chopped roughly 
4 parsnips cubed
Some fresh thyme
A couple of bay leaves
2 tomatoes chopped 

How to:

  1. Mix the first 11 ingredients together in a bowl, rubbing the meat very well with the marinade and set aside for a couple of hours 
  2. Follow the instructions for the Knorr soup mix to make the gravy and keep warm 
  3. Brown the meat in the oil as best as you can, drizzling some of the marinade on top of it 
  4. In the meantime, place the rest of the ingredients in the slow cooker and turn it on 
  5. Add the browned rump roast to the slow cooker and add some water to the frying pan with the remaining marinade and bring to a boil 
  6. Add the liquid plus the onion gravy to the slow cooker (yes both!)
  7. Cover and cook on high for 6 to 7 hours or on low for longer (up to you)
  8. Remove the rump roast and strain the vegetables, saving the liquid
  9. Set the roast and vegetables aside for 10 minutes 
  10. During this time, boil the strained liquid and add a thickener of your choice; such as, flour, cornstarch etc to ensure you have the consistency appropriate for gravy
  11. Serve the roast sliced thin alongside the vegetables and onion gravy with some peas and rice or freshly baked biscuits 

ENJOY!