Crock Pot Roast Beef

Sunday I made this wonderful dish (the picture doesn't do it justice!). It was very tender and not dry at all! The funny thing is that I didn't realize how much I was wanting roast until I ate it! My husband, who is a roast hater, said it was the best roast he's ever had and that he wouldn't mind eating it every once in a while. I felt like all of the ingredients seasoned the beef perfectly- we didn't need to add anything to it! And the juices make an excellent gravy, too! I have posted how I made my gravy just below the recipe. Also, I only made a 2.5 pound roast, so I cut everything in half and it worked beautifully. This recipe comes from The Sisters Dish.

Crock Pot Roast

5 pound boneless rump roast (any other cut will work, too)
1 Tbl garlic powder
1/2 tsp seasoned salt
1/2 tsp cayenne pepper (I didn't have any, so I just sprinkled my roast with black pepper)
1/2 tsp oregano
1 onion, chopped (I left this out)
1 envelope dry onion soup mix
2 cups beef broth (I dissolved beef boullion- 1 cube per 1 cup water)

Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.

Note from The Sisters Dish: This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip.

Simple Gravy

2 cups roast drippings (if you don't have 2 cups, add enough water to your drippings to make 2 cups)
2-3 Tbl cornstarch (the more cornstarch, the thicker your gravy)
1/2 cup cold water
seasonings

Place drippings in a saucepan and bring to a boil. Meanwhile, combine cornstarch and water. Once boiling, add cornstarch mixture to drippings. Whisk frequently until it returns to a boil. At this point, you can put it on simmer until it's time to eat and adjust the seasonings to your liking.