Post by April B. on Feb 20, 2004 10:10:05 GMT -6
Crockpot Sunday Dinner Roast
1 (2.2-OZ) BOX BEEFY ONION SOUP MIX (2 ENVELOPES)
1 (3-1/2 LB) BEEF RUMP ROAST
2 LBS SMALL RED POTATOES, SCRUBBED & HALVED
3 LARGE CARROTS, PEELED AND SLICED
2 CELERY RIBS, SLICED
7 CLOVES GARLIC, MINCED
1/2 t GARLIC PEPPER
2 t DRIED THYME LEAVES
1 BAY LEAF
1-1/2 C ZINFANDEL OR OTHER FRUITY WINE
1 (14-1/2 OZ) CAN BEEF BROTH
1/4 C ALL-PURPOSE FLOUR
1. PLACE CONTENTS OF BOTH DRY SOUP MIXES IN A SMALL BAKING DISH.
PLACE THE ROAST IN THE DISH AND RUB OR PAT THE DRY SOUP MIX ALL OVER IT.
2. IN SLOW COOKER, PLACE HALF EACH OF THE POTATOES, CARROTS, CELERY, AND GARLIC. SEASON WITH HALF EACH OF THE GARLIC PEPPER & THYME.
TUCK THE BAY LEAF INTO THE VEGETABLES.
MIX TOGETHER 1 C OF WINE AND BROTH.
POUR INTO THE SLOW COOKER.
ADD THE ROAST AND SCRAPE ANY DRY SOUP MIX LEFT IN THE BAKING DISH ON TOP.
COVER THE MEAT WITH THE REMAINING VEGETABLES, GARLIC, GARLIC PEPPER, AND THYME.
3. COVER AND COOK ON LOW HEAT 9-10 HOURS, OR UNTIL THE MEAT IS TENDER.
4. REMOVE MEAT TO SERVING PLATTER. REMOVE BAY LEAF. SCOOP OUT VEGETABLES WITH SLOTTED SPOON AND SCATTER AROUND THE ROAST.
COVER TO KEEP WARM.
POUR THE JUICES FROM SLOW COOKER INTO MED SAUCEPAN AND BRING TO A BOIL ON STOVE TOP.
WHISK TOGETHER REMAINING 1/2 C WINE AND FLOUR UNTIL WELL BLENDED.
STIR INTO THE JUICES IN SAUCEPAN AND COOK, STIRRING
CONSTANTLY, UNTIL THE GRAVY IS THICKENED AND FLOUR HAS LOST RAW TASTE, 3-5 MINUTES.
POUR THE GRAVY OVER MEAT AND VEGETABLES.
1 (2.2-OZ) BOX BEEFY ONION SOUP MIX (2 ENVELOPES)
1 (3-1/2 LB) BEEF RUMP ROAST
2 LBS SMALL RED POTATOES, SCRUBBED & HALVED
3 LARGE CARROTS, PEELED AND SLICED
2 CELERY RIBS, SLICED
7 CLOVES GARLIC, MINCED
1/2 t GARLIC PEPPER
2 t DRIED THYME LEAVES
1 BAY LEAF
1-1/2 C ZINFANDEL OR OTHER FRUITY WINE
1 (14-1/2 OZ) CAN BEEF BROTH
1/4 C ALL-PURPOSE FLOUR
1. PLACE CONTENTS OF BOTH DRY SOUP MIXES IN A SMALL BAKING DISH.
PLACE THE ROAST IN THE DISH AND RUB OR PAT THE DRY SOUP MIX ALL OVER IT.
2. IN SLOW COOKER, PLACE HALF EACH OF THE POTATOES, CARROTS, CELERY, AND GARLIC. SEASON WITH HALF EACH OF THE GARLIC PEPPER & THYME.
TUCK THE BAY LEAF INTO THE VEGETABLES.
MIX TOGETHER 1 C OF WINE AND BROTH.
POUR INTO THE SLOW COOKER.
ADD THE ROAST AND SCRAPE ANY DRY SOUP MIX LEFT IN THE BAKING DISH ON TOP.
COVER THE MEAT WITH THE REMAINING VEGETABLES, GARLIC, GARLIC PEPPER, AND THYME.
3. COVER AND COOK ON LOW HEAT 9-10 HOURS, OR UNTIL THE MEAT IS TENDER.
4. REMOVE MEAT TO SERVING PLATTER. REMOVE BAY LEAF. SCOOP OUT VEGETABLES WITH SLOTTED SPOON AND SCATTER AROUND THE ROAST.
COVER TO KEEP WARM.
POUR THE JUICES FROM SLOW COOKER INTO MED SAUCEPAN AND BRING TO A BOIL ON STOVE TOP.
WHISK TOGETHER REMAINING 1/2 C WINE AND FLOUR UNTIL WELL BLENDED.
STIR INTO THE JUICES IN SAUCEPAN AND COOK, STIRRING
CONSTANTLY, UNTIL THE GRAVY IS THICKENED AND FLOUR HAS LOST RAW TASTE, 3-5 MINUTES.
POUR THE GRAVY OVER MEAT AND VEGETABLES.
