Ingredients for Crock Pot Tangy Rump Roast
- 3-4 lb boneless rump roast
- Onion Soup Mix
- Jellied Cranberry Sauce
- Butter
- Flour
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How to Make Crock Pot Tangy Rump Roast
- Place the rump roast in your slow cooker.
- In a bowl, whisk together the cranberry sauce, beef broth, Worcestershire sauce, and garlic powder.
- Pour the sauce mixture over the rump roast, ensuring it's coated evenly.
- Cook on low for 8 hours, or on high for 4 hours, or until the roast is fork-tender.
- Remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
- Serve the sliced rump roast with the pan juices and your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
133 g
Sugar
82g
Fat
66g
Carbs
15g