Crock-Pot Sunday Supper

• 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

1. Place contents of soup mix in a small baking dish.
2. Place roast in the dish and rub the mix all over it.
3. In 5-quart cooker, place half of the halved potatoes, carrots, celery and garlic. Mix garlic powder, thyme and pepper.
4. Using half of the seasoning, season the vegetables.
5. Mix 1 cup wine and broth; pour into slow cooker.

onion soup, beef rump roast, potatoes, carrots, celery stalks, garlic, garlic powder, thyme, bay leaf, zinfandel, beef broth, allpurpose, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24417 (may not work)