Ingredients

The following ingredients have 4 Servings
  • 2 to 3 pounds boneless rump roast
  • 2 cans (10 ounces, each) cream of mushroom soup
  • 1 packet dried Lipton Onion soup mix
  • 1 beef bullion cube

Instruction

  • Place all ingredients into a large, greased slow cooker (I use a 7 quart).Cover with lid and cook on low heat for 9 to 10 hours, or on high heat for 6 to 8 hours.Shred roast then serve with the gravy it creates. We like to serve ours over mashed potatoes or on top of toasted hoagie rolls. Enjoy!