Country Style Pot Roast

Notes: Originally from Barbara Steppel with modifications by Debra Steppel. Avi Steppel's favorite birthday meal. Serves 6-8.

Ingredients

3-4 lb. beef roast

1 envelope Lipton Onion or Onion-Mushroom soup mix

1 (8 oz) can tomato sauce

1 sauce-cans of water (do not use double the water if doubling recipe)

1 sauce-can dark red wine (e.g. burgundy)

1/2 lb. mushrooms

3 cloves garlic, minced

1/2 cup dehydrated onion

1-2 lbs. carrots, peeled and chunked (or baby carrots cut in 1/2)

1-2 lbs. turnips, peeled and chunked

1/4 cup all-purpose flour

Directions

Clean meat and trim off any large globs of fat. Brown all sides of the meat in a large pot on the stove on medium-high heat. Mix envelope of soup mix with tomato sauce, water, wine, mushrooms, garlic, and dehydrated onion. Add to pot with meat; bring to a boil over high heat. Reduce heat to low and simmer, covered, turning roast occasionally, for 2 hours. Add carrots and turnips and cook an additional 30-60 minutes or until vegetables are tender. Remove meat and vegetables from the pot. Carve meat into slices. Use a gravy separator to remove any fat from the liquid. In a medium bowl, blend some of the liquid from the pot with the flour using a whisk or a fork. Stir thickened gravy into the pot to thicken the gravy. Bring to a boil over high heat. Reduce heat to low and simmer (uncovered), stirring constantly, until thickened (about 5 minutes).