Name: Rump Roast with Mushroom Gravy
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Rump roast - 1 (4 pound); Meat tenderizer - 1 tablespoon; Ground black pepper - 1 teaspoon; Garlic salt - 1 teaspoon; Salt - ½ teaspoon; Worcestershire sauce - 1 tablespoon; Salted butter, cut into small pieces - 2 tablespoons; Yellow onion - 1 medium; Soup, cream of mushroom, canned, condensed, commercial - 1 (10.5 ounce) can; Cornstarch - 1 tablespoon

Ingredients for - Rump Roast with Mushroom Gravy

1. Rump roast 1 (4 pound)

2. Meat tenderizer 1 tablespoon

3. Ground black pepper 1 teaspoon

4. Garlic salt 1 teaspoon

5. Salt ½ teaspoon

6. Worcestershire sauce 1 tablespoon

7. Salted butter, cut into small pieces 2 tablespoons

8. Yellow onion 1 medium

9. Soup, cream of mushroom, canned, condensed, commercial 1 (10.5 ounce) can

10. Cornstarch 1 tablespoon

How to cook deliciously - Rump Roast with Mushroom Gravy

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.

3 . Stage

Cut onion in half. Pull apart petals and place on top of roast.

4 . Stage

Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

5 . Stage

Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.

6 . Stage

Slice roast and ladle gravy over individual servings.