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Delicious Rump Roast
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Description
A quick and yummy weeknight dinner from the slow cooker.
Ingredients
- 3 pounds Beef Rump Roast
- 3 Tablespoons Oil
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- ½ cans Water (Use The Soup Can To Measure)
- 1 package (5 Oz. Package) Fresh Sliced Mushrooms
- 1 teaspoon Garlic Powder
- 1 envelope Seasoning Packet From A 3-oz. Package Of Beef Ramen Noodles
- Salt And Pepper, to taste
- 1 Tablespoon Cornstarch, Dissolved In Some Water, To Thicken The Gravy
Preparation
Season all sides of roast generously with salt and pepper and heat the oil in skillet and brown roast on all sides. Place in a crock pot on low and pour all the remaining ingredients (except corn starch) on top of the roast. Cook for 6-8 hours. Add the corn starch and water to the crock pot to thicken the gravy and serve over buttered egg noodles. Enjoy!
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