Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Beef rump roast
1 c Dry rose wine
1/4 c Cider vinegar
3 lg Onions -- sliced
2 Celery ribs -- sliced
1 cl Garlic
2 Whole allspice
3 Whole cloves -- up to 4
1 ts Salt
1/2 ts Pepper
3 tb Flour
3 tb Water
1 c Gingersnap cookies -- crushed
Trim roast of all excess fat. In large bowl, combine all ingredients
except roast, flour, water and gingersnaps; stir well. Place roast in
marinade; refrigerate overnight.
Pour vegetable marinade into Crock-Pot. Place marinated roast in
Crock-Pot with fat side up. Cover and cook on Low for 10 to 12 hours.
Thirty minuts before serving, remove roast and turn to High. Make a
smooth paste of flour and water; stir into Crock-Pot with
gingersnaps. Cook and stir until thickened. Slice roast and return to
gravy for serving.
