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

Chop the onion and garlic and put in crock pot. Set the roast on top. Sprinkle with the salt, pepper, rosemary and thyme. Pour in the wine, cover and cook on high for 5 hours. Make gravy with drippings. NOTE: If using cooking wine instead of table wine, eliminate salt.