Price of product is based on actual weight in pounds.
Estimated average weight is 3.8 lbs. per package. Each package contains 1 roast.
Slow Cooker Irish-Inspired Pot RoastIngredients1, 3-5lb. The Woodruff Farm rump roast2 pkgs. (24 oz. each) frozen stew vegetables (potatoes, onions, carrots, celery)2pkgs. (.75 to .88 oz. each) mushroom or brown gravy mix1/3 c all-purpose flour½ tsp Kosher salt½ tsp black pepper1 c dark beerChopped fresh parsley (optional)MethodIf not using frozen vegetables, prepare fresh vegetables of 1 ¼ lb carrots, 1 lb. small red potatoes, 2 small onions, and 4 stalks of celery. Cut the carrots and celery into 2-inch pieces, quarter the potatoes (if larger), and cut onions in ½-inch wedges. Set aside.Combine gravy mixes, flour, Kosher salt, and pepper in a large bowl. Add vegetables to the bowl and toss until vegetables are well coated. Remove vegetables from the flour mixture place in a 5–6-quart slow cooker. Place rump roast in flour mixture and coat sides evenly with mixture. Remove rump roast and place on top of the vegetables. Whisk beer in the remaining flour mixture until smooth. Add to the slow cooker. Cover and cook on high for 6 to 7 hours or on low for 9 to 10 hours or until beef is fork-tender. Remove pot roast and vegetables from the slow cooker. Cut roast into generous pieces and serve with the vegetables and gravy. Garnish with parsley, if desired.