1 (2 1/2 to 3 1/2 lb.) melon cut beef rump roast or any very lean boneless beef roast
1 envelope Lipton onion mushroom soup mix
2 tbsp. dried minced onions
2 tbsp. beef bouillon
1 c. Wondra flour

Trim all visible fat from roast, place in crockpot. Combine soup mix, bouillon and onions with 2 cups boiling water. Stir to dissolve. Pour over roast. Add enough additional water to crock pot to cover 3/4 of the roast. Cover and cook on low for 12 hours. Remove roast from pot. Combine flour with 1 cup water. Stir into juice in crockpot for instant, delicious gravy. Serves 6 to 8.