Marks crock pot rump roast

Name: Marks crock pot rump roast Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 5
Ingredients: 2.2 pound Beef Bottom Rump Roast; 5 servings baby new red potatoes 5 oz each; 1 large yellow onion sliced; 5 garlic cloves crushed; 4 whole bay leaf; 1 Tbl Dried Thyme; 1 Tbl Dried Rosemary; 1 tsp celery seed; 1.5 tsp salt; .75 tsp black pepper; 2 oz red wine; 4 Tbl balsamic vinegar

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 5

Ingredients

2.2 pound Beef Bottom Rump Roast5 servings baby new red potatoes 5 oz each1 large yellow onion sliced5 garlic cloves crushed4 whole bay leaf1 Tbl Dried Thyme1 Tbl Dried Rosemary1 tsp celery seed1.5 tsp salt.75 tsp black pepper2 oz red wine4 Tbl balsamic vinegar

Directions

rub all herbs and spices into meat. Place in a crock pot. Pour chicken stock to cver sides of beef but not over the top. Add onions and garlic. Add 1 oz red wine. wash and add whole raw potatoes to crock pot. Set crock pot to high and cook for 4 hours. When tender remove meat and potatoes. Add remaining wine and Balsamic vinegar. Thicken gravy.

Serving Size: makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user KUPINEWICZ.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 550.5
Total Fat: 25.1 g
Cholesterol: 125.5 mg
Sodium: 837.9 mg
Total Carbs: 32.9 g
Dietary Fiber: 4.1 g
Protein: 45.7 g

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