Old Fashioned Sunday Supper Crockpot

Ingredients

2.25 oz onion soup mix

3.5 lb rump roast

2 lb potatoes cut in half

3 c sliced carrots

2 celery stalks sliced

7 cloves garlic

1/2 tsp garlic pepper seasoning

2 tsp thyme

1 bay leaf

1.5 c zinfandel

14.5 oz beef broth

1/4 c flour

Put half of the potatoes, carrots, celery, garlic, thyme, and garlic pepper into the crock pot with the bay leaf.

Mix 1 cup of wine and the broth and then pour it into the crock pot.  Rub onion mix all over the pot roast and then put the roast and the loose onion mix into the crock pot.  Add the remaining potatoes, carrots, celery, thyme, garlic, and pepper.

Cook on low for 9-10 hours.  Remove bay leaves.  Remove all solid contents.  Pour liquid mix into a pot on the stove.  Over medium/high heat add the rest of the wine and the flour and stir for 3-5 minutes until it is thickened to a gravy.  Serve with the meal.

Our Review

This was good, but far more work than my usual “drop everything in and go” recipe.  

I will admit that I cheated on the recipe a bit…  I didn’t measure out any of the ingredients besides the wine and the broth.  I didn’t see any garlic pepper so I used garlic salt and then used pepper (I probably have garlic pepper but wasn’t going to search for it since I was already late for work).  I didn’t have zinfandel since I don’t drink wine, but I had some sherry so I used that.  Even with all of these adjustments it still tasted good.

Source