Ingredients Jump to Instructions ↓

  1. 5-7 lb bottom round or beef rump roast

  2. 2 tbsp olive oil

  3. 1 can cream of mushroom soup

  4. 1 envelope onion soup mix

  5. 1 can beef broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees. In a large saucepan over medium-high heat, brown all sides of roast with 2 tbsp oil. Remove from heat and remove roast from saucepan, set aside. Add cream of mushroom soup, onion soup mix, beef broth and 1 cup of water to saucepan. Stir ingredients, scraping browned bits. Return roast to saucepan (fat side up) and bake, covered, for approximately 3-4 hours. Baste roast with juices every hour. Remove roast from oven and slightly cool before carving.


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