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Belly-Pleasing Rump Roast with Vegetables

From "The Overworked Mom's Stress Free HomeKeeping" by Laura Dellutri

  • 1 3-to-5-lb. rump roast, seared on high heat
  • 1 1.5-oz. packet Lipton French onion soup mix or rump roast-seasoning packet mixed according to directions
  • 1 medium onion, chopped
  • 1 16-oz. frozen bag of vegetables

Place meat in bottom of crock-pot. Mix soup mix packet and pour on top. Place chopped onion on top of roast. Cook 4-6 hours on medium heat. Add defrosted vegetables one hour before you anticipate meat will be done.

NOTE: This recipe serves 6-8 and can be prepared in crock-pots that hold anywhere from 3-l/2 to 5 quarts. Cooking time may vary according to your preferences regarding the texture of the food.

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