1 onion
2 cloves garlic
4 lb. rump roast
3/4 c. red wine
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 c. water

Chop the onion and the garlic. Put the onion and garlic in the crockpot and set the roast on top. Sprinkle with the salt, pepper, rosemary and thyme. Pour in the wine. Cover and cook on the high setting until the meat is very tender, about 5 hours. Remove the roast to a serving plate. Measure 2 cups of the 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 10 minutes. Slice the roast and serve with the gravy. Delicious.