3 1/2 lbs. boneless beef rump roast
salt & pepper
1 Tbsp. vegetable oil
3 large carrots, sliced
2 celery, sliced
1 large sweet onion, sliced
1 cup chopped dill pickle
1/3 cup FRENCH'S® Spicy Brown Mustard
3 Tbsp. French's® Classic Worcestershire Sauce
2 Tbsp. all-purpose flour
1/2 cup dry red wine or beef broth
SEASON roast with salt and pepper. Heat oil in a large skillet over medium heat and brown roast on all sides. Add carrots, onion, celery, and pickles to slow cooker. Arrange roast on vegetables. Combine wine, mustard, and Worcestershire sauce and pour over roast.
COVER and cook on Low 8 to 10 hours or High 4 to 6 hours or until meat is very tender. Remove meat from slow cooker and keep warm.
COMBINE flour with 1/4 cup water and stir into slow cooker. Cover and cook on High 15 minutes or until thickened. Slice roast and serve with gravy.