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Rump Roast

1 (3 to 4 lb. ) rump roast
2 to 2 1/2 Tbsp. soy sauce
2 to 2 1/2 Tbsp. cooking sherry
1 Tbsp. water
1/2 to 1 tsp. sugar
Crisco


Grease the sides an bottom of slow cooker lightly. Then grease sides of roast lightly and place in slow cooker. Sprinkle equal amounts of soy sauce and sherry over the roast, covering all sides. Add the 1 tablespoon water and 1/2 to 1 teaspoon sugar at the side (not on the roast). Cover and cook on low for 10 to 12 hours; high for 4 to 5 hours. This makes a mildly flavored and nicely tender roast.

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