1 med. rump roast
1 lg. onion
1 lg. can cream of mushroom soup
2 tbsp. Italian seasonings bread crumbs
1/4 c. flour
1 to 2 tbsp. Gravy Master
6 to 8 beef bouillon cubes
1 tsp. black pepper
4 tbsp. cooking oil

Mix together flour and pepper. Coat roast evenly in flour mixture. Brown in 4 tablespoons cooking oil over medium heat. Place in crock pot, pour mushroom soup over roast. Add 1 to 2 tablespoons Gravy Master and the bouillon cubes. Slice the onion and place on top in rings. Sprinkle Italian seasonings and black pepper on top, if desired. Cook on low in crock pot for 7 to 8 hours or until tender.

RUMP ROAST GRAVY:

Take all broth from pot roast. Chill and skim all fat. Place in pan and if not thick enough, add 1 to 2 tablespoons flour to cold water; mix well. Add slowly to gravy while stirring.