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).

• Ready In: 8 hrs 3 mins
• Serves: 6

Ingredients

• 3 -5  lbs rump roast, trimmed
• 1 (8 ounce) package  onion soup mix
• 1 (10 1/2ounce) 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.