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1 rump roast, trimmed, 3 - 5 lbs
1 package onion soup mix
1 can cranberry sauce, jellied
2 tablespoons butter, softened
2 tablespoons flour
Rinse rump roast and pat dry.
Sprinkle the onion soup mix in the bottom of the slow cooker. Place the rump roast in next. Spoon the cranberry sauce around and over the roast. Cover and cook on low 10 - 12 hours.
Remove roast from slow cooker and allow to rest while you thicken the gravy. Turn the slow cooker up to High. Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick.
Slice the roast into 1/4" thick slices and serve with the gravy.
The slices may be frozen in the gravy in plastic freezer bags.
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