I have been ridiculously absent lately.
I dearly apologize.
My main blog has been calling and I am very sorry.
Can you ever forgive me?
Maybe after making this you will . . .

You will need:

A crockpot!
1 onion
3 cloves of garlic
4lb. rump roast
2 tsp. salt (*1 1/2 Kosher)
1/2 tsp fresh ground pepper
1/2tsp, ground thyme, rosemary (one or the other is fine)
3/4 cup red wine (or marsala, I prefer the latter)
3 tbls. flour
1/8 cup water, 1/8 cup Worcestershire sauce or A-1)

Do this:

Chop the onion and garlic, put in the pot and place the roast on top.
We good?
Season with salt, pepper, rosemary & thyme
Pour in the wine (take a sip, if you’d like)
Cover and cook on the High setting for about 5 hours, or until tender
Remove roast to a serving plate and wrap in aluminum foil.
Measure 2 cups of cooking liquid into a saucepan.
Stir together the flour and water and stir it into the cooking liquid.
Bring to a boil, stirring, reduce the heat and simmer for @10 minutes.
Slice the pot roast and serve with gravy.
Be sure to make some MASHED!
Go New Orleans!

Dad