3lb Rump/Chuck roast
Brown roast in 2 tblsp of oil I use olive cause I like it.
chop up 4 cloves of garlic while browning the roast toss one in with the browning roast salt and pepper roast to taste.
In the crockpot/Dutch oven add
2 cans of broth/connsume (I use beef broth)
3 remaining chopped cloves of garlic
1/4 cup of Balsamic vinegar
1/2 cup of red wine (you might want to use dry cooking sherry or water ifn you don't drink)
1 tsp of dry mustard (Colemans something sharp)
1/2 tsp of thyme
1/2 tsp of rosemary
1/2 tsp of basil
1 bay leaf
Add some sliced celery (1/2 cup or so)
cut in quarters/eighths 4 fist (my fist isn't huge) sized onions or more if you like em
throw in some baby carrots you like carrots throw in lots
add the browned roast to the crock if the roast isn't covered you may want to add some water to cover it don't water it down though no more than a cup. Put the lid on and walk away for an hour. Every hour or so I like to turn the meat when it starts to fall apart then you are almost done...should be ready in 2.5 to 3 hours
Now add 6 to 10 red new potatoes to the mix I leave the skin on. After the potatoes have cooked (30 minutes or so)you are ready to finish it off... pull the meat and potatoes/carrots from the crock.
add a tblsp. of flour to 3 tblsps of cold water mix well, turn up the heat on your crock if you can make it boil great! Slowly add the flour water mixture to the "soup" it should help thicken it.
It should be ready to serve now! Bon Appetit