Rump Roast Soup

Rump Roast Soup

Recipe by: Patricia Langford

Rump Roast Soup

I don't eat a lot of beef ever, so many of the recipes I have in my blog are chicken or turkey based.   Back when I started this whole Crockpot cooking idea, I thought it would be a great way for others to share their recipes too.  So every Friday, Saturday and Sunday, I urged members in my Facebook Crockpot group to post their creations and recipes too.   While this works out great ... we do have a few new recipes...I have seen that they aren't on my blog and, that has made it hard for me to remember them.

So, last week in the group I asked a couple of the ladies if I could post their recipe on my blog as well.  The graciously agreed!  This recipe is from Patricia, from what I know she loves to use her crockpot and she makes a few things that I just never would have thought of trying.  Some of them use biscuits (which I personally don't eat, but I know my readers might), some use a variety of easy canned goods to use etc.  It's been a delight to see what she does with her crock!

So, onto her recipe. I have not tried it and I'm not sure how many servings it would be, or the Portions. But, here is my "best guess" (I hope that's okay!).  

Rump Roast Soup

Recipe by: Patricia Langford

Serves: About 8-10 1-cup portions
Portions: 1 Yellow each, 1/3 Red

Ingredients:

1 lb rump roast trimmed
2 cans corn
1 large (15oz) can cream of mushroom soup
6 medium-sized potatoes washed and sliced
Garlic powder 
Onion powder
Corkys cookout seasoning
2 cups water

Directions:

Line crockpot with a liner, or spray lightly with cooking spray
Place the Rump Roast in the crockpot
Add the corn, soup and potatoes
Add the seasonings
Add 2 cups of water and place lid over Crockpot

Place Crockpot on Low for 6-8hours, then you may place it on warm and stir occasionally until you are ready to serve.