Crockpot Tangy Rump Roast

1 rump roast, trimmed - 3 - 5 lbs.
 
1 package onion soup mix

1 can cranberry sauce - jellied

2 T. butter - softened

2 T. flour

Rinse rump roast and pat dry. Sprinkle the onion soup mix in the bottom of the crockpot. Place the rump roast in next. Spoon the cranberry sauce around and over the roast. Cover and cook on low 10 - 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" thick slices and serve with the gravy.