Ingredients Jump to Instructions ↓

  1. Beef bottom round rump roast, about 2 lb.

  2. 4 - 6 carrots, peeled and cut into 1-2" chunks

  3. 1 - 2 onions cut into wedges

  4. 1/4 - 1/2 cup canned beef broth

  5. 1 can Campbells Cream of Chicken & Mushroom Soup

  6. Mashed potatoes* (made with margarine, milk, and horseradish)

  7. 1. Put carrot chunks and onion wedges in bottom of greased 3-1/2 quart crockpot. Brown rump roast on all sides in frying pan and put in crockpot on top of the vegetables.

  8. 2. Pour beef broth over meat (more liquid will accumulate as the roast cooks); put lid on and cook on Low for 8 hours.

  9. 3. About 45 minutes before its done, boil the potatoes. Just before youre ready to mash them, take roast out of crockpot and slice it up. Open canned soup and put it in small batter bowl; add just enough juices from the crockpot to stir it and get the lumps out. After youve done so, pour it back into the crockpot and stir to mix. Add the beef slices and stir to cover with gravy.* Put the lid back on.

  10. 4. Mash the potatoes, then add some margarine and stir till its melted. Heat about 1/4 cup milk (whole, if we have it) in the microwave (in a glass measuring cup), then stir it into the potatoes along with salt, pepper, and about 1/2 tsp. or so of horseradish.

  11. 5. Serve meat/vegetables beside and gravy on top of potatoes, or all of it on the potatoes. Serve with a green vegetable and baking powder biscuits. YUMMY!!!

  12. Note: By the time the potatoes are drained and mashed, the pot roast is ready to eat, too.

  13. Serves: 4


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