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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.