- 10
- 30 mins
- 330 mins
Ingredients
- 1 medium onion, sliced
- 4 pounds beef rump roast
- 1 1/2 cup dry red wine
- 3/4 cup cider vinegar
- 2 tablespoons sugar
- 2 bay leaves
- 8 whole cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme, crushed
- 1 can (10.5 ounce size) double-strength beef broth
- 1/3 cup cold water
- 1/4 cup cornstarch
- 1 teaspoon ground ginger (optional)
Preparation
Step 1
Place half of the onion in a deep 2 1/2- to 3-quart bowl. Slash top layer of fat on roast in a crisscross pattern. Place roast in bowl. Top with remaining onion; set aside.
In a small saucepan, place wine, vinegar, sugar, bay leaves, cloves, salt, pepper and thyme. Over medium heat, bring to a boil. Pour over roast, pushing bay leaves into liquid. Cover and refrigerate at least 12 hours or overnight, turning several times.
Transfer roast to a slow cooker, fat-side up. With a slotted spoon, transfer onions to slow cooker. Add beef broth and 1 cup of the marinade; discard remaining marinade.
Cover and cook on high for 5 to 5 1/2 hours or on low for 10 to 11 hours or until roast is very tender. Transfer roast and onions to a large platter. Cover and keep warm.
Pour 3 cups of the cooking liquid into a medium saucepan; discard remaining cooking liquid. Over medium heat, bring to a boil.
Meanwhile, in a small bowl, stir cold water, cornstarch and ginger until smooth. Stir into boiling liquid. Stirring, bring to a boil and boil for 1 to 2 minutes or until thickened. Serve gravy separately.