Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Onion -- Halved
  2             Stalks  Celery
  2                     Carrots -- Peeled
  1                Cup  Dry Red Wine
  1                Cup  Red Wine Vinegar
  1           Teaspoon  Salt
  2                     Bay Leaves -- Crushed
  1           Teaspoon  Sage
  1           Teaspoon  Rosemary
  3             Cloves  Garlic -- Minced
  1         Tablespoon  Black Peppercorns
                        Parsly
  1            5 Pound  Rump Roast, Trimmed
     1/4           Cup  Vegetable Oil
  2               Cups  Beef Broth
  3        Tablespoons  Cornstarch

Preparation:

Assemble and attach rotor slicer/shredder using thin slicer cone (No 4) and slice onion, celery, and carrots. Add wine, vinegar, salt, bay leaves, sage, rosemary, garlic, peppercorns, and parsley to large glass bowl. Cover and refrigerate 24 hours, turning meat occasionally. Remove meat from marinade and wip dry. Strain marinade, discarding vegetables and spices; set aside. Heat oil in large Dutch oven over medium heat. Add meat and brown on all sides. Add 1 cup beef broth and simmer, covered, over medium heat for 2 hours, turning occasionally. Mix together remaining broth with reserved marinade. Add to meat and cook 3 hours longer. When meat is done, remove to a large platter. Strain cooking liquid into medium saucepan and bring to a boil over medium heat. Blend cornstarch with 4 tablespoons of liquid and add to saucepan. Cook, stirring occasionally, until thickened. Serve immediately with roast.

Nutritional Information:

526 Calories (kcal); 21g Total Fat; (37% calories from fat); 66g Protein; 11g Carbohydrate; 165mg Cholesterol; 784mg Sodium