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Prep time: 10 mins
Cook time: 7 hours
Servings: 10
Ingredients
3 lbs of boneless rump roast
1 packet of dry ranch dressing mix
1 packet of dry brown gravy mix
1 packet of dry Italian-style salad dressing mix
1 cup of water
2 large thinly sliced onions
Preparations
1. Add onions into a 4-Quart crock pot and place the roast on top.
2. In a bowl, whisk the brown gravy mix, ranch dressing mix, Italian dressing mix, and water together until smooth, pour into the crock pot over the roast.
3. Cook with the lid on for 6 to 8 hours on LOW until the roast is tender.
4. Withdraw the roast from the crock pot.
5. To thicken the juices, combine 4 tablespoons of water and 2 tablespoons of cornstarch, then stir into the slow cooker. Cook with the lid on, about 10 to 15 minutes, stirring frequently, until thickened or cook on high without covering and let cook away.
