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2 T. shortening
1-3 lb. boneless beef rump roast
1/2 envelope dry onion soup mix, 2.5 oz box
2 c. water
1/4 c. red wine
Heat slow cooker or slow cooker on high, add shortening and brown meat on all sides. Turn heat to low and add the soup mix, water and red wine. Cover and cook for 6-8 hours.
Optional: Add carrots, potatoes, celery and cloves of garlic.
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