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Spice Rubbed Rump Roast with Tomato Gravy
Serves 6
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Ingredients:
| 5 lb. Rump Roast |
| Olive Oil |
| Roast Rub |
| 1 large sweet yellow onion, sliced |
| 1 tablespoon minced garlic |
| 1 can condensed tomato soup |
| 1 can beef broth, (14.5 oz.) |
| 1 teaspoon Worcestershire sauce |
| 1 packer dry brown gravy mix |
Directions:
- Pat roast dry with paper towels. Rub all over evenly with olive oil. Sprinkle generously with roast rub and pat lightly with hands so the spice mixture sticks to the roast. Place roast in slow cooker and scatter top with onions and garlic.
- In a medium bowl, whisk together tomato soup, beef broth, Worcestershire sauce, and brown gravy mix. Pour over roast. Cook 4 to 6 hours on high heat setting or 8 to 10 hours on low heat setting of slow cooker. Season, to taste, with more roast rub. To serve, slice roast and top with tomato gravy.
| Course: | Dinner |
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