Old Fashioned Pot Roast

Recipe Ingredients

2 lbs	908g / 32oz	Small red potatoes - halved
3 lbs	1362g / 48oz	Carrots - peeled, sliced (large)
2		Celery ribs - sliced
2		Lipton's dry onion soup mix
3 1/2 lbs	1589g / 56oz	Beef rump - fat trimmed
6		Garlic cloves - pressed
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Dried thyme leaves
1		Bay leaf
1 1/2 cups	355ml	Fruity red wine
1		Beef broth - (14 1/2 oz)
1/4 cup	15g / 0.5oz	All-purpose flour

Recipe Instructions

Place the dry soup mix in a small baking dish. Place the roast in the dish and rub or pat the pressed garlic all over it, followed by the soup mix. In a 5-quart slow cooker place half each of the potatoes, carrots and celery. Season with half each of the pepper and thyme. Tuck the bay leaf into the vegetables. Mix 1 cup of the wine with the broth and pour over vegetables. Add the roast and scrape any dry soup mix left in the dish on top. Cover the meat with the remaining vegetables, pepper and thyme. Cover and cook on LOW for 9 to 10 hours or until meat is tender.

Before serving, remove the meat and vegetables to a warm serving platter and cover with foil to retain heat. Pour the juices from the cooker 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 the flour until well blended. Stir into the juices in the saucepan and cook, stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3 to 5 minutes. Pour the gravy over the meat and vegetables and serve.

This recipe yields 6 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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