Gourmet Beef Roast
|Beef rolled rump roast||3 Pound (High Quality)|
|Cracked pepper||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon||1 Teaspoon|
|Onion rolls||1 Cup (16 tbs)|
Rub roast with cracked pepper (do not rub into ends of roast).
Melt shortening in Dutch oven; brown roast on all sides.
Drain fat from pan; pour water over roast and add bouillon.
Cover; cook in 325° oven 1 hour or until tender.
Cover and refrigerate at least 8 hours.
At serving time, cut roast into thin slices and serve in onion rolls.