Best Tangy Rump Roast Recipes
CROCK POT TANGY RUMP ROAST
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
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
TANGY 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.
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