3 lb. beef rump or chuck
4 strips slab bacon
6 carrots, sliced thin
6 white onions, sliced thin
1/2 c. red wine (optional) or bouillon
1 1/2 tsp. salt
1 1/2 tsp. pepper
1/4 tsp. thyme
2 bay leaves, whole

Cook slab bacon and set aside. Brown beef in bacon drippings (2-3 tablespoons only) on all sides. Sprinkle with salt, pepper and thyme.

In a deep kettle (or your crockpot) put beef in center, set bay leaves on top. Add sliced carrots and onions (mixed together) along side of beef piece. Add wine, bring to a boil, lower heat to simmer.

Cooking time: Conventional oven: 2 1/2-3 hours at 300 degrees. Crockpot: Low for 8-12 hours or high for 4-6 hours. Slice, and serve over noodles and meat gravy.