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Categories:Viewed: 47 - Published at: 4 years ago
Ingredients
- 3 pounds Beef Rump Roast
- 3 Tablespoons Oil
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1/2 cans Water (Use The Soup Can To Measure)
- 1 package (5 Oz. Package) Fresh Sliced Mushrooms
- 1 teaspoon Garlic Powder
- 1 envelope Seasoning Packet From A 3-oz. Package Of Beef Ramen Noodles
- Salt And Pepper, to taste
- 1 Tablespoon Cornstarch, Dissolved In Some Water, To Thicken The Gravy
Method
- Season all sides of roast generously with salt and pepper and heat the oil in skillet and brown roast on all sides.
- Place in a crock pot on low and pour all the remaining ingredients (except corn starch) on top of the roast.
- Cook for 6-8 hours.
- Add the corn starch and water to the crock pot to thicken the gravy and serve over buttered egg noodles.
- Enjoy!
