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3 pounds rump roast, trimmed
3 cloves garlic
1 teaspoon salt
2 teaspoons thyme
1 onion -- quartered
4 carrot -- sliced 1" thick
1 cup red wine
1/2 cup beef broth
In a large skillet, brown the beef on high on all sides. Salt and pepper to taste.
Place beef in the slow cooker and top with the thyme, and onion. Put carrots around the side.
In the skillet that browned the beef, add broth and red wine and cook until boiling, deglazing the pan (scraping up the browned bits) as you go. Pour this on top of the beef.
Place lid on the slow cooker and cook on high for about 4 - 5 hours or low 7 to 9 hours.
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