Ingredients
- 4 pound beef rump roast (trimmed)
- 1 cup dry red wine
- 1/4 cup cider vinegar
- 3 large (36 ounces) yellow onions (sliced)
- 2 stalks celery (sliced)
- 2 whole allspice
- 4 garlic cloves, whole
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 1 cup crushed gingersnap cookies
How to Make
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Step 1: Trim roast of all excess fat.
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Step 2: In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
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Step 3: Place roast in marinade with fat side down; refrigerate overnight. Pour vegetable marinade into crock pot.
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Step 4: Place marinated roast in crock pot with fat side up. Cover and cook on low setting 8 to 12 hours.
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Step 5: Thirty minutes before serving, remove roast and turn to high setting.
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Step 6: Make a smooth paste of flour and water; stir into crock pot with gingersnaps. Cook and stir until thickened.
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Step 7: Slice roast and return to gravy for serving.
We hope you enjoy this recipe!
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