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Ingredients:
3 pounds rump roast, trimmed
3 cloves garlic
1 teaspoon salt
2 teaspoons thyme
1 onion -- quartered
4 carrots -- sliced 1" thick
1 cup red wine
1/2 cup beef broth
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
In a large skillet, brown the beef on high on all sides. Salt and pepper to taste. Place beef in the CrockPot and top with the thyme and onion. Put carrots around the side. In the skillet that browned the beef, add broth and red wine and cook till boiling, deglazing the pan (scraping up the browned bits) as you go. Pour this on top of the beef. Place lid on the CrockPot and cook on high for about 4 to 5 hours.
Serves 8. 189 Calories (kcal); 6 g Total Fat; (29% calories from fat); 26 g Protein; 4 g Carbohydrate; 66 mg Cholesterol; 296 mg Sodium. Recipe submitted by: Leanne Ely, CNC
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