Rating: 4.5 stars
763 Ratings
  • 5 star values: 470
  • 4 star values: 190
  • 3 star values: 67
  • 2 star values: 20
  • 1 star values: 16

This rump roast in mushroom soup and beef broth is tender and very moist. It's made in the slow cooker, and is very easy to make. Raw vegetables, such as carrots and potatoes, may be added at the start of the cooking time, if desired. My whole family loves this recipe. The leftovers also make great roast beef sandwiches.

Recipe Summary

prep:
15 mins
cook:
8 hrs
total:
8 hrs 15 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

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Nutrition Facts

308 calories; protein 35.3g; carbohydrates 3.3g; fat 16.1g; cholesterol 87.7mg; sodium 658.4mg. Full Nutrition
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