3-4lb rump roast
1 cup red wine
2 stalks celery
1/2 large onion
Bay leaf
Salt and pepper

Using crock pot or Dutch oven, brown meat in a little olive oil with sliced onion and whole cloves garlic. Add remaining ingredients, cover, and simmer on low for 2-3 hours. Strain cooked vegetables and serve au jus with slices of roast.

Cooks Note: As a variation, baby carrots, green beans or quartered potatoes can be added, if desired.

Submitted by: Beverly Hendricks