Crock Pot Tangy Rump Roast |
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Prep Time: 3 Minutes Cook Time: 480 Minutes |
Ready In: 483 Minutes Servings: 6 |
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This recipe couldn't be easier! The tang comes from the cranberry sauce (one of the just 5 ingredients used in this recipe). Ingredients:
3 -5 lbs rump roast, trimmed |
1 (8 ounce) package onion soup mix |
1 (10 1/2 ounce) can jellied cranberry sauce |
2 tablespoons butter, softened |
2 tablespoons flour |
Directions:
1. Sprinkle the onion soup mix in the bottom of the crock pot.
2. Place the rump roast in next.
3. Spoon the cranberry sauce around and over the roast.
4. Cover and cook on low 8 - 12 hours.
5. Remove roast from crock pot and allow to rest while you thicken the gravy.
6. Turn the crock pot up to High.
7. Blend the softened butter and flour into a paste and whisk it into the gravy.
8. Cover and cook on high for about 10 minutes, until thick.
9. Slice the roast into 1/4 thick slices and serve with the gravy.
10. The left-over slices may be frozen in the gravy in plastic freezer bags.
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