Roast Beef

Slow Cooker Roast
2-3 lb Rump Roast
1 can french onion soup
1 can fat free beef broth
1 cup petite baby carrots
2 cup small red potatoes

Place Rump Roast in the crockpot top with carrots and potatoes, pour soup and broth over. Cover and cook on low 8 -12 hours.

Italian Roast Beef
2-3 lb Rump Roast
1 can fat free beef broth
Water
1/4 c Italian Seasoning
1 chopped jalapeno
Place Rump Roast in the crockpot top with the rest of the ingredients, add water until the roast is completely submerged in juice. Cover and cook on low 8 -12 hours.  Shred beef with fork and serve on hoagie bun.

Poor Boys

2-3 lb Rump Roast
1 can fat free beef broth
Water
3 Peppercini
2 TB Peppercini juice

Place Rump Roast in the crockpot top with the rest of the ingredients, add water until the roast is completely submerged in juice. Cover and cook on low 8 -12 hours. Shred beef with fork and serve on hoagie bun.
For 16 servings: 484.6 cal, 19.4 fat, 2.1g fiber, 738.1 mg sodium (included a hoagie bun and cheese slice)

Open Face Roast Beef
2-3 lb Rump Roast
1 can fat free beef broth
optional: can of low-fat cream of mushroom soup
Salt/Pepper
Also need: Mashed Potatoes, brown gravy, and Bread for this recipe.

Place Rump Roast in the crockpot.  Pour Beef Broth over the meat, cover and cook for 8-12 hours.  Shred beef with fork.  Serve on a piece of bread, top with mashed potatoes and top with brown gravy.
To make brown gravy, scoup several ladels of broth out of crockpot into sauce pan. Add cornstarch to a warm cup of water and stir.  Once disolved, slowly add mixture to broth and stir with fork over medium heat until desired consistancy.

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Critics Rating: Family Favorite!