Crock pot Roast
- 5 lb. boneless rump roast (pretty much any cut of meat will work)
- 1 T garlic powder
- 1/2 t seasoned salt
- 1/2 t cayenne pepper
- 1/2 t oregano
- 1 onion, chopped
- 1 envelope dry onion soup mix
- 2 cups beef broth
Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.
To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.
This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!
- 1 pound carrots, peeled and sliced
- 1 cup chicken broth
- 1 T butter
- 1 T sugar
- salt and pepper to taste
Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.