Crock Pot Roast Recipe

• 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

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

rump roast, onion mushroom soup, onions, beef bouillon, wondra flour

Taken from cookeatshare.com/recipes/crock-pot-roast-9821 (may not work)