April 8, 2013

Crock Pot Rump Roast



My maternity leave is officially over and I started my new job today. I feel like I've been on an emotional roller coaster. I was so excited to have a fresh start in a new position at a new agency but so sad that my time at home, just <A> and I, was over. My husband and I are so blessed that my mom came down to watch her grandson. So instead of having to drop off my little man at daycare I got to wake up knowing I was entrusting him with a true baby expert, my mom. I may be partial but I think that she did a pretty stellar job with her kids.

In honor of all things "mom", I thought it only appropriate to write a post about how things in my kitchen have changed since I've become a mom.

I love to cook and that certainly hasn't changed since I had <A>. Now I just have to be more strategic with how and what I make. <A> isn't old enough to eat with us but it's still important to me that the meals are well-balanced and tasty (obvi). Most of the time I need to make meals that are either speedy or that take little effort to put together. There are obviously those times when I want to spend the afternoon in the kitchen and whip up something really special but on the norm its quick and easy meals that work best. That's why I am such a proponent of the crockpot. The thing is, I don't have many tried and true crockpot recipes and thus this recipe was born.

Prior to this, I'd never made a rump roast but it seemed like one of those sturdy cuts of meat that remind you of Sunday dinners at Meme's house (you know what I'm talking about), so I thought, "what the heck..." and gave it try.

Here's what I threw together.

Ingredients:
(1) 2-2.5lb Rump Roast
1 Packet of Lipton Dried Onion Soup
1 15oz. can of Broth (Veggie or Beef)
1 Onion quartered


Preparation Instructions:
Here's the tricky part. Take all those ingredients and put them in your crockpot. If you have optional settings following these cooking times:
  • High - Four Hours
  • Low - Eight Hours
*If you don't have temperature setting I would cook it for about 6 hours.



The end result was delicious and something that I will definitely be making again in the future. The best part was that it required so little work but tasted like I slaved over the dinner all day.  

Do you have any great crockpot recipes? If so, please share. I may even review one and feature it in a future post.

Be Blessed,
Brittany
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2 comments:

  1. Good luck with your new job! That recipe looks delicious!!

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  2. Found your blog though your post on "Gone Yonkers". I make my roast this way (it's our standard "Sunday after church" meal)...with these differences: I use 2 cups of water instead of the broth..don't notice a difference and, less sodium and less the cost of the can, too! For Sundays, I put my roast in at midnight with the water and seasoning (I have used the soup mix, sometimes I use other things...just depends:))and then I get up at 6am and put in cubed potatoes and a pound of baby carrots. We get home and are ready to eat at noon...the roast is super tender! (I cook it on high the whole time...not necessary, just my preference)

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