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Ingredients
- 1 onion, sliced medium
- 2 cloves garlic, sliced
- 4 lbs. rump roast
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 3/4 cup red wine
- 3 Tablespoons flour
- 1/4 cup water
- Optional: fresh rosemary sprig
Details
Preparation
Step 1
Chop the onion and the garlic. Put the onions and garlic in the slow cooker and set the roast on top. Sprinkle with the salt (seems like a lot, but perfect), pepper, rosemary and thyme. Pour in the wine. Optional: Place the rosemary sprig on top of the roast. Cover and cook on the High setting until the meat is very tender, about 5 hours. Remove the roast to a serving plate.
Measure 2 cups cooking liquid into a saucepan. Stir together the flour and water and stir it into the cooking liquid. Bring to a boil, stirring, reduce the heat and simmer 10 minutes. Slice the roast and serve with the gravy.
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