It’s easy to fix this roast, which has lots of onion flavor. Sometimes I also add cubed potatoes and baby carrots to the slow cooker to make a terrific meal with plenty of leftovers.
—CAROL HILLE GRAND JUNCTION, CO
PREP: 20 MIN. • COOK: 6 HOURS + STANDING • MAKES: 10 SERVINGS
1 beef rump roast or bottom round roast (3 pounds)
1 large onion, sliced
3/4 cup reduced-sodium beef broth
1 envelope (1 ounce) au jus gravy mix
2 garlic cloves, halved
1/4 teaspoon pepper
1. Cut the roast in half. Using a large nonstick skillet coated with cooking spray, brown the meat on all sides over medium-high heat.
2. Place onion in a 5-qt. slow cooker. Top with the meat. Combine broth, gravy mix, garlic and pepper; pour over the meat. Cover and cook on low for 6-7 hours or until meat is tender.
3. Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with cooking juices and onion.