Crockpot Rump Roast: Easiest Sunday Dinner Ever!

Ingredients

• 1 (3-4 pound) Rump Roast (1.3-1.8 kg)
• 1 tablespoon Olive Oil (15 ml)
• 1 teaspoon Salt (5 g)
• 1/2 teaspoon Black Pepper (2.5 g)
• 1 large Onion, roughly chopped (approx. 200g)
• 2-3 Carrots, peeled and chopped (approx. 150g)
• 2-3 Celery Stalks, chopped (approx. 100g)
• 3 cloves Garlic, minced (approx. 9g)
• 1 cup Beef Broth (240 ml)
• 1/2 cup Dry Red Wine (optional, but adds depth) (120 ml)
• 1 tablespoon Worcestershire Sauce (15 ml)
• 1 teaspoon Dried Thyme (2 g)
• 1 teaspoon Dried Rosemary (2 g)
• 2 Bay Leaves
• 2 tablespoons Cornstarch (20g)
• 1/4 cup Cold Water (60 ml)