Beefy Onion Roast
|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)|
|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.