Red Wine Crock Pot Roast

• new potato, quartered, enough to cover the bottom of your crock pot
• 1/2 lb baby carrots
• 1 medium-large onion, cut into wedges
• 2 -3 tablespoons minced garlic
• thyme
• rosemary
• salt and pepper
• 4 lbs bottom round steaks or 4 lbs rump roast
• 1 cup red wine
• 1/2 cup beef stock
• 1 (8 ounce) package baby bella mushrooms (optional)
• 3 tablespoons flour
• cold water

1. Layer potatoes, carrots, and onions at the bottom of the crock pot.
2. Add garlic and sprinkle thyme and rosemary to cover the vegetables.
3. Salt and pepper the roast, then sear all over to seal in moisture.
4. Place roast over vegetables, and pour in wine and beef stock.
5. Cook on high for 5 hours or until meat is tender, turning the meat half way through.
6. Dissolve flour by shaking in a jar with just enough cold water to dissolve it completely.
7. Remove the meat to a plate and pour dissolved flour into the crock pot along with mushrooms. Stir and let cook for 10 minutes or until gravy achieves a good consistency.
8. Slice roast and replace to crock pot to keep warm for serving.

new potato, baby carrots, onion, garlic, thyme, rosemary, salt, rump roast, red wine, beef stock, baby bella mushrooms, flour, cold water

Taken from www.food.com/recipe/red-wine-crock-pot-roast-486633 (may not work)