Onion soup Pot Roast

1	tablespoon vegetable oil
3	lbs boneless rump roast or blade roast
1	onion, chopped
2	cups beef broth
1/2	cup apple juice
1/2	cup red wine
1	packet onion soup mix
1/2	teaspoon dried thyme
1	clove garlic, minced
4	carrots
4	potatoes
4	stalks celery
	cornstarch, to thicken

Not the one? See other Onion Pot Roast Recipes

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1. Heat oil in dutch oven over medium high heat.
2. Braise meat for about 5 minutes, turning often until browned on all sides.
3. Remove, set aside& keep warm.
4. Saute onions in dutch oven until limp.
5. Add broth, apple juice, wine, onion soup mix& spices and stir well.
6. Return beef to dutch oven.
7. Roast at 325F for 2 1/2 hours, turning beef about every 30 minutes.
8. Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
9. Remove veggies& beef and keep warm until ready to serve; for a thicker gravy, use corn starch.

I add more red wine than the recipe and more veggies. I cook on 300 and I do not turn the meat.