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1
Place contents of both of the dry soup mix envelopes in a small baking dish.
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2
Place the roast in the dish and rub or pat the dry soup mix all over it.
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3
Place half each of potatoes, carrots, celery, and garlic in crock pot.
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4
Season with half each of the garlic pepper and thyme.
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5
Tuck the bay leaf into the vegetables.
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6
Mix together 1 cup of the wine and the broth.
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7
Pour into the crock pot.
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8
Add the roast and scrape any dry soup mix left in the baking dish on top.
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9
Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
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10
Cover and cook on low 9-10 hours or until the meat is tender.
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11
Remove the meat to a warm serving platter.
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12
Remove and discard the bay leaf.
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13
Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
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14
Cover with foil to keep warm.
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15
Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
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16
Whisk together the remaining 1/2 cup wine and flour until well blended.
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17
Stir into the juices in a the saucepan and cook stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes.
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18
Pour the gravy over the meat and vegetables and serve.
