“This is a modified recipe from another site. It makes alot of gravy and we enjoy it served with spaetzle. Hope you enjoy it too!!”
READY IN:
8hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 3 -4 lbs rump roast (or roast of you choice)
  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup
  • 2 (10 3/4 ounce) cans condensed tomato soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 teaspoon garlic powder
  • 14 cup white wine (can also use vinegar)
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • whole baby carrots

Directions

  1. Brown roast in a little oil on all sides.
  2. In slow cooker combine remaining ingredients except carrots.
  3. Place carrots & meat in slow cooker, spoon sauce over top.
  4. Cover, and cook on Low for 8 to 10 hours. Remove meat & carrots and let meat rest for 10 mintues before slicing. Serve with gravy and enjoy!

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