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| Photo Lakehouselyn |
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| Photo Lakehouselyn |
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| Photo Lakehouselyn |
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| Photo Lakehouselyn |
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| Photo Campbell's |
We are all rushing this week to prepare for Christmas next weekend and don't have a lot of time to prepare creative suppers. Here's an awesome and tasty go to that you literally put in your slow cooker and let go the entire day.
In a skillet over high heat, brown the 2/3 lb. beef rump roast roast in oil on all sides to seal in the juices. Place the roast in a slow cooker. Pour two 10 3/4 cans of cream of mushroom soup undiluted over the top of the roast. Place 4 beef bouillon cubes around the roast, cover and cook on low setting for 8 hours. (Easy)! Remove the roast from the slow cooker, let rest for 5 minutes. Slice thinly or shred with forks and serve on sandwich buns or Texas style toast as open face sandwiches. You can use the sauce from the slow cooker for dipping. Delicious and only took a few minutes. This truly is one of the most flavorful slow cooker dishes I've ever tasted. It won't disappoint.
~The first falls of snow are not only an event, they are magical events~
J. B. Priestly
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