4/5
(1 Votes)
Ingredients
- 1/4 cup of water
- 4 potatoes cut up in quarters
- 16 oz baby carrots-chopped
- medium onion-chopped
- 2 envelope of dry onion soup mix
- sald and pepper
- 2 to 3 lb rump roast
- Reynolds recipe
Preparation
Step 1
Put 1/4 cup of water and 3/4 of veggies in cooker and stir in all but one tbs of dry onion soup in to veggies. Put roast on top and garnish with salt and pepper. Then put rest of veggies around roast and garnish with remaining dry onion soup. With lid on cooker, cook on low for 8-9 hours