Old-Fashioned Sunday Supper

2 envelopes beefy onion soup mix
3 1/2 lb. beef rump roast, trimmed of fat
2 lbs small red potatoes, scrubbed and halved
3 large carrots, peeled and sliced
2 celery ribs, sliced
7 cloves garlic, minced
1/2 tsp garlic pepper
2 tsp thyme leaves
1 bay leaf
1 1/2 c zinfandel or other fruity red wine
14 1/2 oz can can beef broth
1/4 c flour
Place the contents of both of the dry soup mix envelopes in a small baking dish. Place roast in the dish and rub or pat the dry soup mix all over it. 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 remaining vegetables, garlic, garlic pepper, and thyme. Cover and cook on the low heat setting 9 to 10 hours, or until the meat is tender. Remove the meat to a warm serving platter. Remove and discard the bay leaf. Scoop out the vegetables with a slotted spoon and scatter them over and around the roast. Cover with foil to keep warm. 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 wine and the flour until well-blended. Stir into juices in the saucepan and cook, stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes. Pour the gravy over the meat and vegetables and serve.
Makes 6-8 servings.
Source: The Best Slow Cooker Cookbook Ever

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