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

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

Ingredients Nutrition


  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.
Most Helpful

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.

ilackey March 08, 2009

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!

etully July 12, 2004

Super easy and super good, my husband loved the gravy.

JanaBird May 09, 2012