Ingredients

The following ingredients have 5 Servings
  • 2-3 pounds rump roast, trimmed of excess fat
  • 2 cups water
  • 1 packet onion soup mix
  • 1 (1 oz) au jus gravy mix packet
  • Optional: 1 pound baby carrots
  • Optional: 1 pound Russet potatoes, peeled and cut into chunks (or yellow potatoes, skin on) 
  • Cornstarch

Instruction

  • Add roast and water to the slow cooker. Sprinkle in the au jus and onion soup mix packets.
  • Cover and cook on low. If you want to add the potatoes and carrots let the roast cook for 6 hours and then add the vegetables in for the last 4 hours. If you don’t want potatoes and carrots then just cook on low for 10-12 hours, or until roast is tender.
  • Remove the lid and place roast and vegetables on a platter.
  • To make gravy: Turn slow cooker to high. Make a cornstarch slurry in a small bowl. Stir together 2 Tbsp of cornstarch and 2 Tbsp of cold water until smooth. Stir the slurry into the pot. Whisk. It should thicken the gravy in a few minutes.
  • Serve the gravy with the roast and optional vegetables.