Shelly's Recipe

CHURCH POT ROAST

Category: Roasts/Tenderloin - Beef

2 tbsp olive oil
1 (4 lb) rump roast, sprinkled with salt and pepper
Flour, for dusting
1 large onion, separated into rings
1 red bell pepper, thinly sliced
1 (8 oz) pkg mushrooms, sliced
2 clove garlic, minced
1/2 tsp thyme
Salt and pepper, to taste
1 tsp garlic powder
1 envelope dry onion soup mix
1 can golden mushroom soup
2 cups red wine
1 cup water
1 cup beef broth
2 tbsp balsamic vinegar
2 tbsp cornstarch
1/4 cup water

Preheat oven to 350. Heat oil in a Dutch oven. Sprinkle roast with salt and pepper and dust with flour. Brown on all sides in pan. Sprinkle with seasonings. Place vegetables and garlic around the roast. Mix the dry soup mix with the next 5 ingredients and pour over meat and vegetables. Bake for 30 minutes and then lower the heat to 25o and cook for 4 to 4 1/2 hours. Remove roast from pan and allow to rest while making gravy.

Heat the drippings in the pan to a boil. Mix together the cornstarch and water. Add to drippings and stir until gravy thickens. Slice roast and serve with gravy.