1 ( 3 to 5 pound) rump roast, trimmed
1 envelope dry onion soup mix
1 can jellied cranberry sauce
2 tablespoons butter, softened
2 tablespoons flour
Rinse rump roast and pat dry.
Sprinkle the onion soup mix in the bottom of the crockpot. Place the rump roast on top of the onion soup mix. Spoon the cranberry sauce around and over the roast. Cover and cook on LOW for 10 to 12 hours.
Remove roast from crockpot and allow to rest while you thicken the gravy.
Turn the crockpot up to HIGH.
Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on HIGH for about 10 minutes, until thick.
Slice the roast into 1/4-inch thick slices and serve with the gravy. The slices may be frozen in the gravy in plastic freezer bags.