Old Fashioned Sunday Supper (crock Pot)

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 place contents of both of the dry soup mix envelopes in a small baking dish.
• 2 place the roast in the dish and rub or pat the dry soup mix all over it.
• 3 place half each of potatoes, carrots, celery, and garlic in crock pot.
• 4 season with half each of the garlic pepper and thyme.
• 5 tuck the bay leaf into the vegetables.
• 6 mix together 1 cup of the wine and the broth.
• 7 pour into the crock pot.
• 8 add the roast and scrape any dry soup mix left in the baking dish on top.
• 9 cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
• 10 cover and cook on low 9-10 hours or until the meat is tender.
• 11 remove the meat to a warm serving platter.
• 12 remove and discard the bay leaf.
• 13 scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
• 14 cover with foil to keep warm.
• 15 pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
• 16 whisk together the remaining 1/2 cup wine and flour until well blended.
• 17 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.
• 18 pour the gravy over the meat and vegetables and serve.