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Sanderson's Cookbook, Old-Fashioned Supper
Old-Fashioned Supper
2 envelopes dehydrated beef-onion soup
1 beef rump roast (3-4 pounds), trimmed of fat
2 pounds small red potatoes, scrubbed and halved
3 large carrots, peeled and sliced lengthwise
2 sliced celery ribs
minced cloves of garlic (to taste)
1/2 teaspoon garlic pepper
2 teaspoons dried thyme leaves
1 bay leaf
1 1/2 cups zinfandel or other fruity red wine
1 can beef broth (14 1/2-ounce)
1/4 cup flour
Place the beef roast into a small baking dish and rub or pat dehydrated soup mix into it. Into a 5-quart slow cooker, place half each of the potatoes, carrots, celery, and garlic. Season with half each of the garlic pepper and thyme. Tuck the bay leaf into the vegetables. Mix 1 cup of the wine with the broth. Pour into the slow cooker. Add the roast and scrape any soup mix left in the baking dish on top of the roast. Cover the meat with the remaining vegetables, garlic, garlic pepper, and thyme. Cover and cook on low heat setting 9-10 hours until meat is tender.
Remove roast and vegetables, discarding bay leaf. Prepare gravy on top of the stove with remaining 1/2 cup of wine, flour, and juices from the roast. When gravy has thickened (3-5 minutes), pour over meat and vegetables and serve. Serves 6-8 people.
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