Vickie's Rump Roast With Gravy

Picanha (Rump Cap)
John Clark Photo / Getty Images
Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
573 Calories
30g Fat
7g Carbs
63g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 573
% Daily Value*
Total Fat 30g 39%
Saturated Fat 12g 58%
Cholesterol 199mg 66%
Sodium 317mg 14%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 63g
Vitamin C 1mg 3%
Calcium 88mg 7%
Iron 5mg 29%
Potassium 581mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The pot roast is slow cooked to perfection with two kinds of condensed soup. Condensed soups are concentrated enough to keep their flavor over the long cooking period, and the flavor of the meat is amazing. The meat becomes so tender you can shred it with a fork, and the gravy is delicious. This is really great to use the leftovers on buns for po' boys too.

Ingredients

  • 1 (4-pound) rump roast

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup

  • 1 (10 1/2-ounce) can condensed French onion soup

Steps to Make It

  1. Place all ingredients in the crock pot.

  2. Cover and cook on low for 8 to 10 hours. Enjoy.