Ingredients

• 3 pounds rump roast
• 3 large carrots, peeled, roughly cut
• 3 large potatoes, peeled, roughly cut
• 2 large onions, roughly cut
• 1 package of onion soup mix powder
• 1 (10.5) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed beef broth

Method

• Place potatoes, carrots and onions in bottom of slow cooker.
• Place beef on top of the vegetables.
• Mix ½ package of onion soup mix powder, beef broth and mushroom soup
• Pour mixture over beef and vegetables
• Sprinkler remaining onion soup on top of the beef
• Cover cook on low for about 8 hours.

    Remy Smith

    Whitby, Ontario CANADA
Ingredients

• 2-3lbs pork roast
• 1 big can apple juice
• 3 tablespoon rosemary
• 3-4 potatoes, peeled, cubed
• 3 carrots, peeled, cubed
• 2 tablespoon corn starch
• salt and pepper, to season

Method

• Rub pork with salt and pepper.
• Place potatoes, carrots and rosemary in bottom of slow cooker
• Add apple juice
• Place pork on top of the vegetables.
• Cover cook on low for about 8 hours.

For the Gravy

• Remove the vegetables from the stoneware.
• Place stoneware on stove on medium high heat.
• Dissolve a tablespoon of cornstarch in a little water and add to the stoneware.
• Stir quickly while the gravy thickens to avoid lumping. Stir until the gravy begins to thicken.