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Prep Time: 10 Minutes Cook Time: 270 Minutes |
Ready In: 280 Minutes Servings: 8 |
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This is a very simple recipe that always receives rave reviews from family and friends. It's great to serve when you're having company. For more gravy, double all ingredients. Ingredients:
4 pounds rump roast |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 (1 ounce) package dry onion soup mix |
1/2 cup burgundy wine |
2 tablespoons all-purpose flour |
1 (8 ounce) jar sliced mushrooms, drained (optional) |
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.
2. Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.
3. Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.
4. Fold the foil over the roast and crimp edges together to seal.
5. Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.
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