Crock-Pot Sunday Supper
A hearty, flavorful beef stew slow-cooked with vegetables, red wine, and aromatic herbs, perfect for comforting family dinners or weekend gatherings.
Ingredients
- 2.2 oz. beefy onion soup mix ⓘ
- 3 1/2 lb. beef rump roast
- 2 lb. potatoes ⓘ
- 3 large carrots ⓘ
- 2 celery stalks ⓘ
- 7 garlic cloves ⓘ
- 1/2 tsp. garlic powder ⓘ
- 2 tsp. dried thyme leaves ⓘ
- 1 bay leaf ⓘ
- 1 1/2 cups Zinfandel or other fruity red wine ⓘ
- 14 1/2 oz. can beef broth ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1/2 tsp. pepper
Instructions
- Place the contents of the soup mix in a small baking dish.
- Place the beef rump roast in the dish and rub the soup mix all over it.
- In a 5-quart slow cooker, layer half of the halved potatoes, sliced carrots, sliced celery, and minced garlic.
- Mix garlic powder, dried thyme leaves, and pepper, then season the vegetables with half of this seasoning mixture.
- In a bowl, combine 1 1/2 cups of Zinfandel or other fruity red wine with the beef broth.
- Pour the wine and broth mixture into the slow cooker over the vegetables and seasoned roast.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a few sprigs of fresh herbs like rosemary or parsley to the slow cooker. If you don't have Zinfandel, any fruity red wine will work well, or you can substitute with beef broth for a non-alcoholic version. To save time, you can use pre-cut vegetables.
Serving Suggestions
Serve this hearty dish with crusty bread or a side salad for a complete meal. It pairs beautifully with a glass of the same Zinfandel used in cooking. For a comforting side, consider serving roasted Brussels sprouts or mashed cauliflower. This recipe showcases classic American recipes and complements many traditional side dishes.
Storage & Reheating
Leftover Crock-Pot Sunday Supper can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired amount in a pot over medium heat, adding a splash of beef broth or water if needed to maintain moisture. You can also reheat in the microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Sunday Supper contains roughly 573 calories, with 15g protein, 100g carbohydrates, and 15g fat. It is an excellent source of vitamin A (188% of the Daily Value), vitamin C (126% of the Daily Value), and dietary fiber (78% of the Daily Value). Note that it is relatively high in sodium, at 1016mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while beef rump roast is ideal for slow cooking, you can substitute with chuck roast or brisket. Both cuts will yield tender results when cooked low and slow. Just adjust the cooking time as needed, ensuring the meat is fork-tender before serving.
How long should I cook the roast in the slow cooker?
Cook the roast on low for 8 to 10 hours or on high for 4 to 6 hours. Cooking times may vary based on your slow cooker model and the size of the roast, so check for tenderness before serving. The longer cooking time on low generally results in more flavorful and tender meat.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add vegetables like parsnips, turnips, or green beans for added flavor and nutrition. Just make sure to cut them into similar sizes as the other vegetables for even cooking. This recipe is versatile, allowing you to customize it to your family's preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).