2 to 4 LB Rump Roast
1 Large Onion
1 TBS Garlic minced
8 Carrots Peeled & cut in to 2" Lengths or use Baby Carrots about 1 Cup
1 TBS Parsley
Pepper To Taste
1 TSP Onion Powder
1 TSP Salt
1 TBS Greek Seasonings
Dash or 2 of Season All Seasoning Salt
1 Cup Red Wine divided in 1/2 or Beef Broth if you do not like wine!
Place meat in a metal pan or pot, I use my black iron skillet, place uncovered, fat side up & season with a sprinkling of salt in the pan. Sear meat in a 500 Degree oven for 25 minutes.
Place all of of the ingredients except 1/2 cup of the wine, in the crock pot . When meat is seared place it on top of the ingredients. Deglaze the pan you used to sear the meat by adding 1/2 cup of the wine to the pan & scrape the bottom to get every last crusty bit of goodness from the meat, it will make great gravy.Add it to the crock pot. Put lid on the crock pot & cook on high 4 hours or on low for 8. Remove meat & vegetables & thicken the juices in the crock pot with 1 TBS Cornstarch mixed into 1/2 cup cold water, stirring while crock pot is on high. Sauce will thicken into a nice gravy! If you have leftovers use them to make my Rustic Beef Pie in the February 2013 archive! It is a very old PA Dutch meal that is a favorite here in Lancaster County Pennsylvania!