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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 6 |
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Not sure where I got this recipe, but it is a simple one to make in the crock pot. Plan ahead, this needs to marinate overnight in the refrigerator and cook for 8-12 hours. Ingredients:
4 lbs rump roast, trimmed |
1 cup dry red wine |
1/4 cup cider vinegar |
3 large onions, sliced |
2 stalks celery, sliced |
2 whole allspice |
4 garlic cloves, whole |
1 tablespoon salt |
1/2 teaspoon pepper |
3 tablespoons flour |
3 tablespoons water |
1 cup gingersnap cookie, crushed |
Directions:
1. Trim roast of all excess fat.
2. In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
3. Place roast in marinade with fat side down; refrigerate overnight.
4. Pour vegetable marinade into crock pot.
5. Place marinated roast in crock pot with fat side up.
6. Cover and cook on low setting 8 to 12 hours.
7. Thirty minutes before serving, remove roast and turn to high setting.
8. Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
9. Cook and stir until thickened.
10. Slice roast and return to gravy for serving.
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