Old Fashioned Sunday Supper Recipe
Old Fashioned Sunday Supper is an amazingly delicious side dish recipe. A delicious Old Fashioned Sunday Supper will surely tempt you to serve to your loved ones.
Ingredients
1 (2.2-ounce) box beefy onion soup mix (2 envelopes)
1 (3 1/2-pound) beef rump roast, trimmed of fat
2 pounds small red potatoes, scrubbed and halved
3 large carrots, peeled and sliced
2 celery ribs, sliced
7 garlic cloves, minced
1/2 teaspoon garlic pepper
2 teaspoons dried thyme leaves
1 bay leaf
1 1/2 cups zinfandel or other fruity red wine
1 (14 1/2-ounce) can beef broth
1/4 cup all-purpose flour
Directions
1. Place the contents of both of the dry soup mix envelopes in a small baking dish. Place the roast in the dish and rub or pat the dry soup mix all over it.
2. In a 5-quart electric 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 together 1 cup of the wine and the 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 the low heat setting 9 to 10 hours, or until the meat is tender.
1. Place the contents of both of the dry soup mix envelopes in a small baking dish. Place the roast in the dish and rub or pat the dry soup mix all over it.
2. In a 5-quart electric 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 together 1 cup of the wine and the 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 the low heat setting 9 to 10 hours, or until the meat is tender.
2. In a 5-quart electric 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 together 1 cup of the wine and the 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 the low heat setting 9 to 10 hours, or until the meat is tender.
1. Place the contents of both of the dry soup mix envelopes in a small baking dish. Place the roast in the dish and rub or pat the dry soup mix all over it.
2. In a 5-quart electric 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 together 1 cup of the wine and the 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 the low heat setting 9 to 10 hours, or until the meat is tender.
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