CROCK POT TANGY RUMP ROAST

facebook share image   twitter share image   pinterest share image   E-Mail share image



Crock Pot Tangy Rump Roast image

This recipe couldn't be easier! The "tang" comes from the cranberry sauce (one of the just 5 ingredients used in this recipe).

Provided by Claudia Dawn

Categories     Roast Beef

Time 8h3m

Yield 6 serving(s)

Number Of Ingredients 5

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

Steps:

  • Sprinkle the onion soup mix in the bottom of the crock pot.
  • Place the rump roast in next.
  • Spoon the cranberry sauce around and over the roast.
  • Cover and cook on low 8 - 12 hours.
  • Remove roast from crock pot and allow to rest while you thicken the gravy.
  • Turn the crock pot up to High.
  • Blend the softened butter and flour into a paste and whisk it into the gravy.
  • Cover and cook on high for about 10 minutes, until thick.
  • Slice the roast into 1/4" thick slices and serve with the gravy.
  • The left-over slices may be frozen in the gravy in plastic freezer bags.

Nutrition Facts : Calories 678.2, Fat 31.6, SaturatedFat 13.3, Cholesterol 180.3, Sodium 3204.2, Carbohydrate 45.9, Fiber 3.1, Sugar 20.6, Protein 50.2

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #5-ingredients-or-less     #main-dish     #beef     #easy     #crock-pot-slow-cooker     #dietary     #high-protein     #high-in-something     #meat     #roast-beef     #equipment