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Categories:
onion soup beef rump roast potatoes carrots celery stalks garlic garlic powder thyme bay leaf Zinfandel beef broth all-purpose pepper
Viewed: 34 - Published at: 2 years agoIngredients
- 1 (2.2 oz.) box beefy onion soup mix (both envelopes)
- 1 (3 1/2 lb.) beef rump roast, fat trimmed
- 2 lb. potatoes, scrubbed
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 7 garlic cloves, minced
- 1/2 tsp. garlic powder
- 2 tsp. dried thyme leaves
- 1 bay leaf
- 1 1/2 c. Zinfandel or other fruity red wine
- 1 (14 1/2 oz.) can beef broth
- 1/2 c. all-purpose flour
- 1/2 tsp. pepper
Method
- Place contents of soup mix in a small baking dish.
- Place roast in the dish and rub the mix all over it.
- In 5-quart cooker, place half of the halved potatoes, carrots, celery and garlic. Mix garlic powder, thyme and pepper.
- Using half of the seasoning, season the vegetables.
- Mix 1 cup wine and broth; pour into slow cooker.
