4 T. (divided) SOOC Gourmet Garlic
1 large Spanish onion, quartered and sliced
1 T flour
1 1/2 pounds boneless beef rump roast
1 t.Mrs. Dash
1 t. Vancouver Island Garlic Infused Sea Salt
4 cloves garlic, thinly sliced
1/4 c SOOC Neapolitan Herb Dark Balsamic
3 T. tomato paste
1 bottle Medium dark Beer


In a fry pan, add 2 T. SOOC Gourmet Garlic Olive Oil on Med. – High heat. Dredge beef with flour, brown in oil and remove.

Add remaining 2 T. oil and any from fry pan to your slow cooker. Arrange half the onion slices on bottom of slow cooker. Lay the beef roast on top of the onion, sprinkle with Mrs. Dash & Sea Salt and spread the rest of the onion slices and the garlic around the roast.

Mix the SOOC Neapolitan Herb Dark Balsamic and tomato paste together and drizzle over beef, then add the beer.

Cover slow cooker, set to High and cook until the meat is tender, about 6 hours.

SUBSTITUTIONS: Try replacing the Garlic Olive Oil with the Tuscan Herb Olive OilOlive Wood Smoked Olive Oil, or the Milanese Gremolata Olive Oil.