1 ( 3 to 4 lbs) beef rump roast
1 cup sliced fresh mushrooms
1 lb tiny, peeled onions
1 cup red wine
1/2 cup water
salt to taste
freshly ground black pepper to taste
Place the onions and mushrooms in the bottom of a crockpot or slow cooker.
Sprinkle the roast with salt and pepper; place atop the mushrooms and onions.
Combine the wine and water; pour overall.
Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.