Crock Pot Roast Recipe
Servings: 2
Ingredients
- 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
Directions
- Trim all visible fat from roast, place in crockpot. Combine soup mix, bouillon and onions with 2 c. boiling water. Stir to dissolve. Pour over roast. Add in sufficient additional water to crock pot to cover 3/4 of the roast. Cover and cook on low for 12 hrs. Remove roast from pot. Combine flour with 1 c. water. Stir into juice in crockpot for instant, delicious gravy. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 766g | |
| Recipe makes 2 servings | |
| Calories 423 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 112mg | 5% |
| Potassium 1326mg | 38% |
| Total Carbs 93.31g | 25% |
| Dietary Fiber 8.0g | 27% |
| Sugars 39.26g | 26% |
| Protein 14.28g | 23% |
