Carol Eveleth Wellman, IA

Prep. Time: 5 Minutes
Cooking Time: 4–10 Hours

Ingredients

  • 1 envelope dry onion soup mix
  • ½ tsp. garlic powder
  • 1 tsp. dried basil
  • ½ tsp. dried oregano
  • ¼ tsp. paprika, optional
  • ½ tsp. red pepper, optional
  • 2 cups water
  • 2-lb. rump roast

Ideal Slow Cooker Size: 3½-Quart

Method

  1. Combine soup mix and seasonings with 2 cups water in slow cooker. Add roast.
  2. Cook on High 4–6 hours, or on Low 8–10 hours, or until meat is tender but not dry.
  3. Allow meat to rest for 10 minutes before slicing. Top slices with cooking juices.

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