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Crock Pot Tangy Rump Roast
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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:
- 8hrs 3mins
- Serves:
- Units:
22
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ingredients
- 3 -5 lbs rump roast, trimmed
- 1 (8 ounce) package onion soup mix
- 1 (10 1/2 ounce) can jellied cranberry sauce
- 2 tablespoons butter, softened
- 2 tablespoons flour
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Claudia Dawn
Contributor
@Claudia Dawn
Contributor
"This recipe couldn't be easier! The "tang" comes from the cranberry sauce (one of the just 5 ingredients used in this recipe)."
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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!Reply
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