Ingredients
1 large sweet onion, chopped1 cup sliced baby portobello mushrooms1 beef rump roast or bottom round roast (3 pounds)1/2 teaspoon salt1/4 teaspoon pepper1 cup dry red wine or beef broth1 tablespoon brown sugar1 tablespoon Dijon mustard1 teaspoon Worcestershire sauce2 tablespoons cornstarch2 tablespoons cold water
Preparation
Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened.
