Old-Fashioned Pot Roast

• 1 boneless beef rump roast (3.5 to 4 lb.)
• 1 Tbsp. vegetable oil
• 1 tsp. pepper
• 2 medium carrots, grated
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 can (8-oz) tomato sauce
• 1/4 c. red wine or beef broth
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. each dried basil, marjoram, oregano and thyme
• 3 Tbsp. cornstarch
• 3 Tbsp. cold water

1. Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper.
2. Place the carrots, onion and garlic in a 5-quart slow cooker; top with the roast.
3. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast.
4. Cover and cook on low for 8 to 10 hours or until meat is tender.
5. Remove meat and keep warm.
6. Skim fat from cooking juices; pour into a saucepan.
7. Bring to a boil.
8. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices.
9. Return to a boil; cook and stir for 1 to 2 minutes or until thickened.
10. Serve with sliced beef.
11. Yield:
12. 12 to 14 servings.

rump roast, vegetable oil, pepper, carrots, onion, garlic, tomato sauce, red wine, worcestershire sauce, salt, basil, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37322 (may not work)