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    Slow Cooker Beef


    Source of Recipe


    Grant School friend -- Nancy Hutchinson

    List of Ingredients




    6 lbs. rump roast
    1 packet onion soup mix
    big splash of cooking sherry
    baby carrots

    Recipe



    Saute meat in some margarine or butter. Put the roast after browned on all sides in crockpot and cover with water (about 1/2 way up the meat), onion soup mix and sherry.

    Cook for 8 hours on low. After about 4 hours, add carrots (if desired).

    Refrigerate until the next day. Slice the beef, drain the veggies and make gravy (adding 1 beef boullion cube with water if needed).

 

 

 

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