Onion Pot Roast

• 1 tablespoon vegetable oil
• 3 lbs boneless beef rump roast or 3 lbs blade roast
• 1 onion, chopped
• 2 cups beef broth
• 1/2 cup apple juice
• 1/2 cup red wine
• 1 (1 ounce) packet onion soup mix
• 1/2 teaspoon dried thyme
• 1 garlic clove, minced
• 4 carrots
• 4 potatoes
• 4 stalks celery
• cornstarch, to thicken

1. Heat oil in dutch oven over medium high heat.
2. Braise meat for about 5 minutes, turning often until browned on all sides.
3. Remove, set aside and keep warm.
4. Saute onions in dutch oven until limp.
5. Add broth, apple juice, wine, onion soup mix& spices and stir well.
6. Return beef to dutch oven.
7. Roast at 325u0b0F for 2 1/2 hours, turning beef about every 30 minutes.
8. Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
9. Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.

vegetable oil, boneless beef rump roast, onion, beef broth, apple juice, red wine, onion soup, thyme, garlic, carrots, potatoes, stalks celery, cornstarch

Taken from www.food.com/recipe/onion-pot-roast-56902 (may not work)