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