Pot Roast with Red Wine

I'm always a fan of crock-pot meals especially on busy weeknights. Get home from a long workout at the gym with a great meal ready to eat, what could be better?

For this dish you will need:
3 pound boneless beef round rump roast, trimmed of fat and cut into 3 to 4 pieces
1/2 red wine i use Merlot
3/4 cup water
1/2 onion, chopped
4 garlic cloves, chopped
2 beef bouillon cubes
1/4 teaspoon thyme
1/2 teaspoon pepper
handful of baby carrots
3 medium sized baby red potatoes, quartered
2 tablespoons cornstarch
2 tablespoons water
Directions:
In a saute pan sear the beef on all sides. In a crock pot on high add the seared beef. In a small bowl mix wine, water bouillon cubes, onion, garlic, thyme, and pepper. Pour over the beef. Cook for 3 hours, then add carrots and potatoes, cook for 1 1/2 to 2 hours or until beef is cooked through.
Scoop the beef and veges onto a platter, pour the juice from the pot into a gravy separator or into a bowl and skim the fat off the top. Heat a saucepan, add the juice, cornstarch and water cook until mixture thickens to a gravy texture.
Pour over beef and vegetables.
ENJOY!