OLD FASHIONED SUNDAY SUPPER (CROCK POT)

Old Fashioned Sunday Supper (Crock Pot) image

Provided by Bev I Am

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (2 1/4 ounce) box onion soup mix (2 envelopes)
3 1/2 lbs rump roast, trimmed of fat
2 lbs small red potatoes, scrubbed and halved
3 large carrots, peeled and sliced
2 stalks celery, sliced
7 garlic cloves, minced
1/2 teaspoon garlic pepper seasoning
2 teaspoons dried thyme leaves
1 bay leaf
1 1/2 cups zinfandel or 1 1/2 cups other fruity red wine
1 (14 1/2 ounce) can beef broth
1/4 cup all-purpose flour

Steps:

Place contents of both of the dry soup mix envelopes in a small baking dish.
Place the roast in the dish and rub or pat the dry soup mix all over it.
Place half each of potatoes, carrots, celery, and garlic in crock pot.
Season with half each of the garlic pepper and thyme.
Tuck the bay leaf into the vegetables.
Mix together 1 cup of the wine and the broth.
Pour into the crock pot.
Add the roast and scrape any dry soup mix left in the baking dish on top.
Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
Cover and cook on low 9-10 hours or until the meat is tender.
Remove the meat to a warm serving platter.
Remove and discard the bay leaf.
Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
Cover with foil to keep warm.
Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
Whisk together the remaining 1/2 cup wine and flour until well blended.
Stir into the juices in a the saucepan and cook stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes.
Pour the gravy over the meat and vegetables and serve.