Dinner

CROCK POT GINGER RUMP ROAST is for Dinner.

CROCK POT GINGER RUMP ROAST takes 15 minutes to prepare.

CROCK POT GINGER RUMP ROAST takes 480 minutes to cook.

CROCK POT GINGER RUMP ROAST makes 8 servings.

The ingredients for CROCK POT GINGER RUMP ROAST are:

*Bottom Round Rump Roast Beef, 32 oz
*Cambell's SH Light Caramelized French Onion Soup,1 can
*Fresh Garlic (1 clove = 3g), 15 gram(s)
*Yukon Gold Potatoes (1 medium spud), 3 serving
*Our World Organics Carrots (7" carrot), 4 serving
*Black Pepper, ground, 1 tsp
*Ginger Root (Fresh), 1 tbsp sliced

Here is how you make CROCK POT GINGER RUMP ROAST:

Prepare roast for crock by making holes for the garlic to be inserted into the meat. Cut the garlic into three slices per clove. Insert into the openings in the roast. Place in crock pot, wash and cut yukon gold potatoes in half, place in the crock pot, peel carrots and cut in half place on top of roast.Pour the can of onion soup over this and put sliceed ginger on top and crack fresh pepper over the top. Put the crock pot on high for one hour and then turn to low for an additonal seven hours. Number of Servings: 8Recipe submitted by SparkPeople user 2BFREE2LIVE.

The nutritional information for CROCK POT GINGER RUMP ROAST is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 276.4

• Total Fat: 0.6 g
• Cholesterol: 56.3 mg
• Sodium: 370.9 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 2.5 g
• Protein: 24.8 g

The dietary needs meet for CROCK POT GINGER RUMP ROAST is Sugar Free