Posted by moderndaygourmet on August 31, 2007
Okay, I love my crock pot. There’s nothing better than coming home after being at work or out and about all day and having the great smell of a dinner that is ready and waiting for you. This is more of a hearty winter recipe really, not that it wouldn’t taste good at another time.
1 beef rump roast, about 4 pounds
5-6 small red potatoes
1 cup baby carrots
1/2 cup chopped celery
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope Lipton Onion Soup mix.
Salt and pepper roast; sear all over till browned. Spray the crockpot with cooking spray. Cut the potatoes in wedges (4-6 wedges per potato) and place in the bottom. Add carrots and celery. Add the roast, fat side up. Cover with the soups and soup mix. Cook on low all day, 8-10 hours.