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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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I've made this for many years. You can even use this as a base step and begin adding herbs it's that versatile. Can be made without mushrooms,- add carrots, or no vegetable. Serve with garlic mashed potatoes or rice. My entire family likes this one. Ingredients:
2 -3 lbs rump roast |
1 (8 -10 ounce) package dry onion soup mix |
1 cup water |
1/2 cup red wine (i prefer wine) or 1/2 cup ginger ale (i prefer wine) |
sliced mushrooms, depending on size |
fresh ground pepper |
4 tablespoons flour |
6 tablespoons water |
Directions:
1. Rub the rump roast with the pepper and put in good size roaster.
2. Add rest of the ingredients, except flour and water.
3. Cover.
4. Roast in a 350* oven for approximately 2 hours.
5. Use your thermometer for the doneness you prefer.
6. I like an inner temperature of 150*.
7. Baste every so often to keep meat moist.
8. When done take out meat cover with foil and let it rest.
9. Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps.
10. Put your pan on the burner, pour in the flour/water mixture; stir until thickened.
11. If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a seasoning and browning sauce .
12. Now you are ready to thinly slice your meat.
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