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Recipe from: ratherbeswimmin'
Lucille's Roadhouse, Weatherford, Oklahoma
2 small onions, cut into quarters
1½ pounds new potatoes, halved
1 pound carrot, cut into 3 inch pieces
1 4 to 5 pound boneless beef rump roast
2 teaspoons sugar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
2 10½ ounce cans condensed beef broth
1 12 ounce bottle beer
1 1 ounce envelope dry onion soup mix
2 garlic cloves
Combine onions, potatoes, and carrots in a 6-quart slow cooker. Place roast over vegetables in slow cooker. Combine sugar and next 3 ingredients; sprinkle over roast. Combine broth and remaining ingredients, stirring well. Pour broth mixture over roast — do not stir. Cover and cook on HIGH 1 hour; decrease heat to LOW and cook 8 hours or until roast is tender.
Transfer roast to a cutting board; cut into large chunks, if desired.