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Beefy Onion Roast

The.Southerner's picture
  Rump roast 4 1⁄2 Pound
  Vegetable oil 1⁄2 Cup (8 tbs)
  Flour 3 Ounce (To Coat Roast)
  Pepper To Taste (To Coat Roast)
  Onion soup mix 1 Ounce (1 Envelope, Lipton Beefy Onion)
For soup
  Onion 1⁄2 , sliced in rings
  Mushrooms/1 can of 4 ounce, drained mushrooms 6 Ounce (1 Small Carton)
  Coarse pepper 1⁄2 Teaspoon
  Wonder flour 1 Tablespoon

Pour enough oil to cover the base of a large pot or pan; heat.
Wash roast; coat in flour and pepper mixture.
Brown roast on all sides on medium high heat.
While browning, mix soup with 1 1/2 cups water.
Lower heat; add soup mix, onions, mushrooms, and pepper.
Cook on low heat until tender, approximately 2-3 hours.
Turn 1 to 3 times during cooking.
It will make its own gravy.
When ready to serve, remove roast; slice.
If thicker gravy is preferred, put Wonder Flour in a mixing cup, add a little gravy at a time to mix with flour.
Add the mixing cup gravy to pot gravy; stir.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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