Serves: 10
Total Calories: 31

1 onion medium, sliced
1 beef rump roast (about 4 lb.)
1 1/2 cups dry red wine
3/4 cup cider vinegar
2 tablespoons sugar
2 bay leaves
8 cloves whole
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme dried, crushed
1 (10 1/2-ounce) can beef broth double-strength
1/3 cup water cold
1/4 cup cornstarch
1 teaspoon ginger ground (optional)

Preparation Time: 10 minutes plus 12 hours or overnight for marinating
Slow Cooker Cooking Time: 5 to 5 1/2 hours on high or 10 to 11 hours on low
Last-Minute Cooking Time: about 10 minutes on stovetop
1. Place half of the onion in a deep 2 1/2- to 3-quart bowl. Slash top layer of fat on roast in a crisscross pattern. Place roast in bowl. Top with remaining onion set aside.

2. In a small saucepan, place wine, vinegar, sugar, bay leaves, cloves, salt, pepper and thyme. Over medium heat, bring to a boil. Pour over roast, pushing bay leaves into liquid. Cover and refrigerate at least 12 hours or overnight, turning several times.

3. Transfer roast to a slow cooker, fat-side up. With a slotted spoon, transfer onions to slow cooker. Add beef broth and 1 cup of the marinade discard remaining marinade.

4. Cover and cook on high for 5 to 5 1/2 hours or on low for 10 to 11 hours or until roast is very tender. Transfer roast and onions to a large platter. Cover and keep warm.

5. Pour 3 cups of the cooking liquid into a medium saucepan discard remaining cooking liquid. Over medium heat, bring to a boil.

6. Meanwhile, in a small bowl, stir cold water, cornstarch and ginger until smooth. Stir into boiling liquid. Stirring, bring toa boil and boil for 1 to 2 minutes or until thickened. Serve gravy separately.

Serve with potato cakes. Italian green beans and apple salad.

Note: Leftover roast can be sliced for sandwiches.

Nutritional Facts:

Serves: 10
Total Calories: 31
Calories from Fat: 0

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