Pot Roast With Red Wine Gravy - cooking recipe

Ingredients

2 1/2 - 3 lbs beef roast (I use a rump roast)
1 1/2 cups red wine
1/2 cup water
6 garlic cloves, whole
1 large onion
1 cup baby carrots, whole
1 tablespoon worchestershire sauce
3 tablespoons brown sugar
2 beef bouillon cubes
1 teaspoon dried basil
1 tablespoon horseradish
salt and pepper
4 tablespoons butter
3 tablespoons flour

Preparation

Make six deep slits into the roast. Insert one clove of garlic into each slit.
Slice 1/2 of the onion. Layer on the bottom of the crock pot.
Add baby carrots.
Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
Finely chop remaining onion.
Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
Cook roast on low heat for 6-7 hours.
Turn roast over halfway through cooking to allow both halves to cook in the juices.
Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
Puree remaining juices, onions, and carrots in a food processor to make a gravy.
Pour gravy into a medium saucepan and heat on low.
Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
Wisk paste into gravy mix. Continue to heat until thickened.
Slice roast, serve with gravy and enjoy!