Old Fashioned Sunday Supper (Crock Pot)
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!
- Ready In:
- 9hrs 20mins
- 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
- 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
Join The Conversation
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.
Made for DH and DD and they inhaled it! They raved and raved! Leftovers made fantastic roast sandwiches. The veggies came out perfect and the flavor was so yummy! This was easy and delicious. Went together FAST! Put everything together the night before, stored in fridge, popped into the crock pot base in the morning and supper was ready to go! How much easier can that be? My crock is new and cooks faster so I only needed about 7 hours for everything to get done. I cut the celery and carrots rather large about 2 and 1/2 inches long and left the potatoes unpeeled. Used small red potatoes so they were just about twice as large as the celery and carrots. The celery was a little soft for us so next time I may put it on the very top- I think that is where it cooks slower but I will check and put them wherever the slower cooking occurs. This is a wonderful way to have a great Sunday type supper! Thanks Bev! Made for Beverage Tag.
Very nice. I used a 1.7 kilo beef roast and added two small quartered red onions. Towards the end of cooking I also added some finely grated zucchini. For any Aussie's/Kiwi's I used two 35g packets of Maggi Onion soup. I'm not a huge thyme fan so only used 1 teaspoon and because we don't get garlic pepper seasoning here in Oz I used lemon pepper seasoning. At the very end of cooking I took the roast and veggies out and placed the sauce into my Pyrex jug and placed into the freezer for the fat to set on the top. Once set I skimmed all the fat off, added about four tablespoons of cornflour (cornstarch), whisked really well and reheated in the microwave. Perfect gravy for a lovely roast. Great Sunday night dinner, thank you.
This was incredible. So easy too. The only thing I would do different next time is add a couple of Sweet Onions to the Veggies (Personal Preferance). The wine totally makes it. I found it easier coating the Meat and Veggies by placing them in two plastic grovery bags and topping them with coating and shaking. Saves washing an extra dish and mixes up the veggies well.