Ingredients Jump to Instructions ↓

  1. 4 Pounds rolled rump roast -- (4 to 5)

  2. 1 Package Mrs. Grass Onion Soup

  3. 3 Cups water

  4. 2 Teaspoons basil leaves

  5. 2 Teaspoons oregano leaves

  6. 1/4 Teaspoon cayenne pepper

  7. 1/4 Teaspoon garlic salt

  8. 1 Teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : Cook beef at 350 degrees in 1/2 inch water in a covered pan for 3 to 4 hours. Remove from oven, pull out of pan and put on a plate. Refrigerate until cold. Remove roast and slice, and then put sliced meat back in pan; add soup mix, water, herbs and spices and cook at 350 degrees for 1 hour. Allow meat to cool slightly and spoon meat and juices over thick slices of French or Vienna bread. (Do not use sour dough). NOTE: This beef is best when pepared a day in advanced, then warmed just before serving.


Send feedback