1 Envelope Onion Soup Mix
2 lbs. Beef or Veal Roast
1 Jar Plum Jam
Place the meat into the crock pot.
Mix the jam with the soup mix.
Pour over roast.
Cook on high for 6 hours or on low for 10.
Let the roast rest for a few minutes before slicing.
If you are really patient, chill overnight, then you can cut sheer slices.
I made this recipe for Passover using a 3 lb. Cross Rib Roast. I cooked it for one hour on high and then another six hours on low during the night. I took it out of the crock pot and refrigerated the roast for about 12 hours before slicing as pictured above. Then I placed the sauce over the meat to gentle heat for our dinner. I should have taken another photo before I served it on the platter but we were in a hurry to get it on the table for our Seder! Delicious!