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.
The basic premise of this recipe is good and I will definitely make it again. The cooking time was way too long. I cooked a 5 lb. roast for 10 hours, 8 hours would have been plenty. I may even do just six next time. The "gravy" was delicious (a little more flour was needed). I used a 16 oz.can of whole cranberry sauce. Yummers!
Super easy and super good, my husband loved the gravy.
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!
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!
I enjoyed the sweetness of this roast, but my family did not. Could also have been my fault as I did not use the butter nor the flour to thicken the sauce as my family wanted it "aus jous" style for the egg noodles. I'll try it again.
I really don't care for roast, but this recipe definitely changed my mind. It was a great, simple recipe. I definitely will make it again.
I just wanted to say this recipe was soooo good! My husband came home for lunch and as soon as he walked in he said, "mmmm, something smells good!" I made this as another had suggested and cooked it on high for 4 hours and then turned down to low for a couple hours. It was so tender and flavorful. Great recipe!!
I would give this a higher rating as the sauce was incredible but the crock pot cook time I feel was too long and you know what the pot will do to beef when cooked too long - dry it out which it did. I am going to use it again but will try it in the oven instead and I know its going to be wonderful. The sauce does have a really different sweet and sour kind of taste. Thanks much for the recipe and this is one that reviewers will get a hold of and make better and better!
Nothing this GOOD is ever this easy!! This is my new rump roast recipe. thank you so much for sharing Claudia. Ol' Lonesome Bob