Crock-Pot Sunday Supper - cooking recipe

Ingredients

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

Preparation

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