Crockpot Roast

Not only will this melt in your mouth, your house will be smelling so tasteful! Serve some lightly toasted sourdough bread on the bottom of your plate and let it soak in all the delicious gravy with your tender roast and vegetables. Mmmm!!

2 -3 lb. beef rump roast
2 T olive oil
3 large garlic cloves, peeled and quartered
2 slices bacon, cut into small pieces
1/2 c. water
1 can cream of mushroom
1 envelope onion soup mix
1/2 tsp each salt and pepper
1 c. pearl onions, peeled
1 1/2 c. baby carrots
4 large red potatoes, washed, peeled, quartered
1 c. sliced fresh mushrooms
1 c. red wine

Heat olive oil in skillet on med. high heat. Sear roast on all sides until browned. Take roast out of skillet and cut 1 inch slits in roast all over. Stuff each slit with bacon and garlic pieces. Place roast in crockpot. Pour in water and cream of mushroom. Sprinkle onion soup mix all over. Add salt and pepper. Add vegetables and pour red wine on top of everything. Put top on crockpot and turn on LOW for about 8-9 hours. **If you like your gravy a little thicker like I do, try this: Mix 1 tsp corn starch and 1 T water together in small bowl then add it to the crockpot about 20-30 minutes before eating. Put the top back on the crockpot and let it thicken up for a little while. This is great served over thick pieces of french or sourdough bread. The bread soaks up all the rich gravy flavor. You can adjust amounts according to how many people will be eating.