Ingredients: |
Ingredients: 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
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Directions: |
Directions: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! |