Categories: Beef, Main Dish, Slow Cooker
Ingredients
- 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
Directions
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Place contents of both of the dry soup mix envelopes in a small baking dish.
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Place the roast in the dish and rub or pat the dry soup mix all over it.
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Place half each of potatoes, carrots, celery, and garlic in crock pot.
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Season with half each of the garlic pepper and thyme.
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Tuck the bay leaf into the vegetables.
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Mix together 1 cup of the wine and the broth.
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Pour into the crock pot.
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Add the roast and scrape any dry soup mix left in the baking dish on top.
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Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
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Cover and cook on low 9-10 hours or until the meat is tender.
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Remove the meat to a warm serving platter.
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Remove and discard the bay leaf.
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Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
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Cover with foil to keep warm.
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Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
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Whisk together the remaining 1/2 cup wine and flour until well blended.
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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.
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Pour the gravy over the meat and vegetables and serve.