TANGY RUMP ROAST

TANGY RUMP ROAST image

Yield Serves 4 - 6

Number Of Ingredients 5

2-tablespoons of flour.
2-tablespoons of butter.
10½-ounces of jellied cranberry sauce.
8-ounces of onion soup mix.
3 to 5 pounds of trimmed rump roast.

Steps:

Prepare a nice clean crock pot. Pour in the onion soup mix. Spread until the mix occupies the bottom part of the pot evenly. Put the rump roast in as well. Place cranberry sauce on the meat to guarantee richer taste and flavor. Cover the dish. Set the crock pot to low heat. Let it roast for around 8 hours. After this, take out the meat and place it on a nice serving plate. Next, in a skillet and at a high level, put in the flour and the butter. Mix until it acquires a relatively rich texture. Place the cover on the skillet and let it stand for at least 10 minutes. Cut the roast into thinner slices, preferably ¼-inches thick each. Pour some gravy on top of it and then serve.