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Tangy Rump Roast

1 3-5 Lb rump roast, trimmed
1 pkg onion soup mix
1 can jellied cranberry sauce
2 Tbsp butter-softened
2 Tbsp flour


Rinse rump roast and pat dry. Sprinkle onion soup mix in bottom of slow cooker. Place rump roast in next; spoon cranberry sauce around and over roast. Cover and Cook on low 10-12 hours. Remove roast from slow cooker and allow to rest while you thicken gravy. Turn slow cooker up on High. Blend softened butter and flour into a paste. Whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick. Slice roast into 1/4 inch thick slices and serve with gravy.

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