Prep 20 mins
Cook 9 hrs
Remember sitting down to Sunday supper of a platter heaped with potatoes, vegetables and meat - all covered with a rich gravy? This recipe for the crock pot makes an old fashioned Sunday Supper a cinch!
- 62.36 g box onion soup mix (2 envelopes)
- 1587.57 g rump roast, trimmed of fat
- 907.18 g small red potatoes, scrubbed and halved
- 3 large carrots, peeled and sliced
- 2 stalk celery, sliced
- 7 garlic cloves, minced
- 2.46 ml garlic pepper seasoning
- 9.85 ml dried thyme leaves
- 1 bay leaf
- 354.88 ml zinfandel or 354.88 ml other fruity red wine
- 411.06 g can beef broth
- 59.14 ml all-purpose flour
- 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.
I don't usually like wine in recipes, so I used i cup of water and beef bullion instead. I think the onion soup flavor is a little too much, next time I think I'll use less than the two whole packages. The meat was very tender, and the vegetables were all good and well flavored, they needed nothing extra. Good recipe.
This was a great recipe. I think the red wine made all the difference. I am not overly fond of roast, but thanks to this recipe, I will probably be preparing roast for the family more often.
Making this on Sunday. I will make a couple changes after reading the recipe. I will add onions to the bottom of the crock-pot. I will use 1 envelope of onion soup mix and 1 envelope of dry ranch salad mix with 8oz of fresh mushrooms the last 2 hours of cooking time. I trust this will make a better gravy and add more veggies to this meal.