Well started tonight’s dinner. A 1 lb rump roast. The roast is currently in the fridge marinating in a 1/2 cup beef broth and a 1/2 cup red (Merlot) wine after being rubbed down with some seasoning salt. I’ll sear and pop it into the slow cooker here in an hour along with the veggies and let it simmer for about 6 hours.