- 8
Ingredients
- 1 large onion, sliced
- 2 tsp salt
- 1/2 tsp pepper
- 1 (3-4 lb)rump roast, cut in half
- 1 T vegetable oil
- 2 T Wocestershire sauce
- 3 T flour
- 1/4 c water
Preparation
Step 1
Place onion in a 4 quart electric slow cooker. Pat roast dry. Combine salt and pepper, and rub on all sides of roast. Cook roast in hot oil in a large skillet over medium high heat until browned on all sides. Remove roast from skillet, and place on top of onion in slow cooker. Add Worcestershire sauce to skillet, deglazing skillet by scraping particles that cling to bottom. Pour Worcestershire sauce mixture over meat and onion.
Cover and cook on HIGH setting for 1 hour. Reduce to LOW setting, and cook 7 hours or untilmeat is very tender. Remove meat and onion to a platter, cover and keep warm. Combine flour and water, stirring until smooth. Stir flour mixture into drippings in cooker. Cook, uncovered, on HIGH 10 minutes or until thickened and bubbly, stirring occassionally.