Crock-Pot Pot Roast

• 1 onion
• 2 cloves garlic
• 4 lb. rump roast
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 3/4 c. red cooking wine
• 3 Tbsp. flour
• 1/4 c. water

1. Chop the onion and the garlic.
2. Put the onion and garlic in the crock-pot and set the roast on top.
3. Sprinkle with the salt, pepper, rosemary and thyme.
4. Pour in the wine.
5. Cover and cook on the high setting until the meat is very tender, about 5 hours. Remove the roast to a serving plate.
6. Measure 2 cups of the cooking liquid into a saucepan.
7. Stir together the flour and water and stir it into the cooking liquid.
8. Bring to a boil, stirring. Reduce the heat and simmer 10 minutes.
9. Slice the roast and serve with the gravy.

onion, garlic, rump roast, salt, pepper, rosemary, thyme, red cooking wine, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399088 (may not work)