Marks crock pot rump roast

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

Each person will receive 5 to 6 ounces of cooked meat, and 5 ounce of potato each. Place .25 cup prepared gravy over meat and potatoes. Serve with two other green veggies of your choice.

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.