Crock Pot Tangy Rump Roast

Claudia Dawn's Note:

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

• Total Time: 8 hrs 3 mins
• Prep Time: 3 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 6

• 3 -5 lbs rump roast , trimmed
• 1 (8 ounce) package onion soup mix
• 1 (10 ½ ounce) can jellied cranberry sauce
• 2 tablespoons butter , softened
• 2 tablespoons flour

Directions:

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

Reviews

[Chef #1195436]

I made this recipe today. I cant believe how easy it was to put together. The gravy that was made tasted a little like a barbecue sauce.I liked it well enough but would get tired of that particular taste if made each time. The meat was very tender I took the advice of another reviewer and sprinkled the onion soup on the bottom and on top of the meat.

[Chef #575184]

This is sooooo easy and sooooo tasty! I did make a double batch of the gravy because I knew how much my husband liked it! I served it with mashed potatoes, veggie, and hot from the oven french bread for dipping. Yummy!

[Sheff Libby]

I made this recipe with the ingredients I had on-hand -- a can of french-fried onions and 4 bouillon cubes in the bottom, the rump roast, and a jar of apricot preserves on the top. It turned out great! I thickened the gravy, but I think it would have been fine without it. Perhaps some extra liquid would also be a good idea. Regardless, this is a new family favorite!