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Crock Pot Roast Recipe

by CookEatShare Cookbook

Ingredients

1 (2 1/2 to 3 1/2 lb.) melon cut beef rump roast or possibly any very lean boneless beef roast 1 envelope Lipton onion mushroom soup mix 2 tbsp. dry chopped onions

2 tbsp. beef bouillon 1 c. Wondra flour

Directions

1. Trim all visible fat from roast, place in crockpot. Combine soup mix, bouillon and onions with 2 c. boiling water. Stir to dissolve. Pour over roast. Add in sufficient additional water to crock pot to cover 3/4 of the roast. Cover and cook on low for 12 hrs. Remove roast from pot. Combine flour with 1 c. water. Stir into juice in crockpot for instant, delicious gravy. Serves 6 to 8.

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