Ingredients:
3 to 4 pound rump roast
1 pound bag baby carrots
1 cup chopped onion
8 to 10 red potatoes, quartered
1 envelope dry onion soup mix
1 cup water
Directions:
-Place carrots, onion, and potatoes in bottom of greased slow cooker.
-Place meat on top of vegetables.
-Dissolve soup mix in water and pour over meat.
-Cover and cook on low heat 8 – 10 hours.
-If using a frozen roast, cook on low heat an additional 2-4 hours.
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