Tuesday, June 4, 2013

Rump Roast

Rump Roast

2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
dash pepper
2 lb. rump roast
2 Tbsp. oil
12 small red potatoes
6 carrots, diced
1 medium onions, coarsely chopped
1/2 green pepper, coarsely chopped
1 can vegetable-beef soup
1/4 c. water
1 bay leaf
1/3 c. cold water
3 Tbsp. flour

Combine 2 Tbsp. four, salt, paprika and pepper. Rub into roast. Brown roast in skillet.

In crock pot, place potatoes, carrots, onions and green pepper. Set roast on top. Combine soup, 1/4 c. water and bay leaf; pour over meat. Cook on LOW for 10 to 12 hours.

Blend cold water and flour and stir into soup  mixture if you want a thicker gravy.

NOTE: I also added a 4 oz. can of mushroom pieces and 2 stalks of celery, chopped. Then instead of using water, I used red wine.

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