1 rump roast
garlic salt and pepper to taste
1 small onion, cut into chunks
2 stalks celery, sliced into 1" pieces
4 carrots, cut into 1" pieces
4 small red potatoes, quartered
1 1/2 c. vegetable stock
2 T. Worcestershire sauce
2 T. cornstarch
1/4 c. cold water
Place the onion, celery, carrots, and potatoes in the crock of a slow cooker. Season with salt and pepper. Place the roast on top of the vegetables. Season with garlic salt and pepper. Sprinkle with Worcestershire sauce and add the vegetable stock. Cook on low heat for 8-10 hrs.
Remove the roast ota cutting board and let rest while you remove vegetables to a platter. Strain the liquids left in the slow cooker through a seive into a saucepan. Place the saucepan over high heat and bring to a boil. Combine the cornstarch and water until smooth. Slowly whisk into boiling juices from roast. Whisk and cook until thickened and glossy. Pour over roast and vegetables.