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No-Fuss Rump Roast




Source of Recipe


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List of Ingredients




Beef rump roast (4 to 5 pounds), trimmed
3 tablespoons oil or shortening
1 package dry onion soup mix
1 can condensed tomato soup
1 soup can water
Garlic cloves (4 or 5-leave whole if small or halve larger ones)



Recipe



Make slits here and there on meat, large enough to insert garlic
pieces.
Sear roast on all sides in hot oil or shortening in a large Dutch
oven.
Combine onion soup mix, tomato soup, and water. Pour over meat; cover
tightly and roast at 300 F. for 2 to 3 hours, depending on weight of
meat
and desired doneness. Make a pan gravy from juices from roast.
Serve meat sliced with fluffy mashed potatoes topped with pan gravy.
Allow roast to set about 15 minutes for easier slicing; reheat if
necessary.