Wednesday, November 19, 2008

INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 of a (1 ounce) package dry onion soup mix (or 2 tablespoons scratch mix)
1/2 cup + 2 tablespoons water
3 pounds boneless rump roast

DIRECTIONS
1. In a skillet, brown roast on all sides, over medium heat. Place in slow cooker. In a medium bowl, whisk together cream of mushroom soup, dry onion soup mix and water. Pour over roast.
2. Cook on medium setting for 5 to 6 hours, or on low setting for 8 to 9 hours.

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