Old Fashioned Sunday Supper (Crock Pot)

Recipe by Bev I Am
READY IN: 9hrs 20mins




  • 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.