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3 to 3 1/2 pound beef rump or chuckroast
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 onion cut into 8 wedges
3 carrots, peeled and cut into 1 inch slices
4 potatoes, cut into eighths
1 celery stalk, coarsley chopped
1 cup of beef broth
3 tablespoons cornstarch
1/4 cup water

Trim away all fat from meat. Rub all sides of meat with, salt, seasoned salt, seasoned pepper, and paprika. Place vegetables in bottom of crockpot. Pour broth over vegetables. Place meat on top of vegtables. Cover and cook on LOW 8 to 9 hours, or until meat and vegtables are tender. To thicken the juices, remove meat and vegetables, keep warm. Turn control to HIGH. Dissolve cornstarch in water, stir into crockpot. Cover and cook on High 15 to 20 minutes. Serve with meat and vegetables.

Serves 6 to 7