1 medium onion, sliced
1 boneless beef rump roast (4 pounds)
1 1/2 c. dry red wine
3/4 c. cider vinegar
2 tbsp. sugar
2 bay leaves
8-10 whole cloves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
1 can (10 oz) double strength beef broth
1/3 c. cold water
1/4 c. cornstarch
1 tsp. ground ginger
Place half of the onion in a deep 3 quart bowl. Slash top layer of fat on roast in a crisscross pattern. Place roast in bowl, top with remaining onion.
In a small saucepan, place wine, vinegar, sugar, bay leaves, cloves, salt, pepper & thyme. Over medium heat, bring to a boil. Pour over roast, pushing bay leaves into the liquid. Cover and refrigerate at least 12 hours, turning several times.
Transfer roast to a slow cooker - fat side up. With a slotted spoon, transfer onions to the slow cooker. Add beef broth and 1 1/2 cup of the marinade. Discard remaining marinade.
Cover and cook in crockpot on high for 5-5 1/2 hours or low for 10-11 hours or until roast is very tender. Transfer roast and onions to a large serving platter. Cover with foil and keep warm.
Pour 3 cups of the cooking liquid into a medium saucepan and bring to a boil over medium heat.
Meanwhile, in a small bowl, mix water, cornstarch and ginger until smooth. Stir into boiling liquid - bring to a boil for 1-2 minutes or until thickened. Serve over roast!