1 onion
2 cloves garlic
4 lbs rump roast
2 tsp salt
¼ tsp pepper
½ tsp dried rosemary
½ tsp dried thyme
¾ cup red wine
3 tbsp flour
¼ cup water
1
Chop the onion and the garlic. Put in crockpot. Set the roast on top. Sprinkle with salt, pepper, rosemary and thyme. Pour in the wine.
2
Cover and cook on high until the meat is very tender, about 5 hours. Remove the roast to a serving plate.
3
Measure 2 cups of the cooking liquid into a saucepan. Stir together flour and water and stir it into the cooking liquid. Bring to a boil, stirring, reduce the heat and simmer 10 minutes.
4
Slice the roast and serve with the gravy.
Ingredients
1 onion
2 cloves garlic
4 lbs rump roast
2 tsp salt
¼ tsp pepper
½ tsp dried rosemary
½ tsp dried thyme
¾ cup red wine
3 tbsp flour
¼ cup water