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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 10 |
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This is a modified recipe from another site. It makes alot of gravy and we enjoy it served with spaetzle. Hope you enjoy it too!! Ingredients:
3 -4 lbs rump roast (or roast of you choice) |
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
2 (10 3/4 ounce) cans condensed tomato soup |
1 (1 ounce) package dry onion soup mix |
1 teaspoon garlic powder |
1/4 cup white wine (can also use vinegar) |
1 tablespoon worcestershire sauce |
1 bay leaf |
whole baby carrots |
Directions:
1. Brown roast in a little oil on all sides.
2. In slow cooker combine remaining ingredients except carrots.
3. Place carrots & meat in slow cooker, spoon sauce over top.
4. Cover, and cook on Low for 8 to 10 hours. Remove meat & carrots and let meat rest for 10 mintues before slicing. Serve with gravy and enjoy!
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