1 frozen rump roast
1 onion, sliced
1 pkg. baby carrots
2 (10 oz. ea.) cans cream of mushroom soup
6 medium potatoes, sliced
salt and pepper, to taste

Place the frozen rump roast in a Crock-Pot or slow cooker. Pour in both cans of cream of mushroom soup (or use a family sized can). Add sliced potatoes, carrots, then onion. Season with salt and pepper, to taste.

Cook on LOW for about 8 to 10 hours or overnight until the roast is tender.

Submitted by: Cheryl King