‘Tis that time of year to walk in the door after a long day and smell a hearty and delicious roast simmering away in your slow cooker. Seriously…is there any smell better? #ithinknot
When I think of winter recipes, I immediately think of a roast. So, when I wanted a great roast recipe that would take no time at all to prep, who did I call? My mother-in-law…because she knows roast.
I made this at the beginning of December for my whole family and it was a HUGE hit! Everyone loved it! And I don’t know about you…but as a mama, when everyone loves their supper, you feel like a super hero 🙂 . We loved it so much that we’ve continued to have it (including last night!!). It’s so easy, feeds a crowd, makes your house smell absolutely fantastic and is delicious too. #winning
Now, my mother-in-law likes to add carrots and new potatoes the last hour or so, but we like to serve ours alongside a baked potato (last night, we had baked sweet potatoes) and a salad. Easy peasy!
Here are the only things you’ll need along with your rump roast (ours was about 3.5 pounds)…
Simple enough?! I’m telling you…you will be making this one on REPEAT!
1 (3 to 4 pound rump roast)
Extra Virgin Olive Oil (EVOO)
salt and pepper (I prefer Kosher or sea salt)
2 (10 oz) cans cream of mushroom soup
1 packet of Lipton’s Beefy Onion soup mix (two packets come in a box)
about 1½ cups of beef stock
In a big pot over medium-high heat, add in a big drizzle of EVOO and brown up both sides of your roast. Sprinkle a liberal amount of both salt and pepper on each side as you brown (no more than 4 minutes per side). Once both sides are browned, add the roast to your slow cooker and then add in your cream of mushroom soups, one packet of onion soup mix (just the dry packet, not prepared) and your beef stock. Cover and cook on HIGH 8 to 10 hours.
When you’re ready to eat, remove the roast from the slow cooker and allow it to rest 5 to 10 minutes before slicing and serving.
Your family is going to love, love, love this recipe! Huge hit at my house!!