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
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Leah Kungu
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Fxu
[email protected]This was a great recipe! I used a different cut of beef and it still turned out great.
Esther Jooste
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's so easy to make and it's always delicious.
Drimzkidd Official
[email protected]I made this recipe last night and it was a hit! My family loved it.
Angela Greer
[email protected]This recipe was amazing! It was so easy to make and it turned out so flavorful. I will definitely be making this again.