Mushroom Gravy Rump Roast
Savor the exquisite flavors of a tender and moist rump roast, elevated with a delectable mushroom gravy made from rich pan drippings and condensed soup. This dish promises a symphony of savory tastes that will satisfy your culinary cravings.
Ingredients
| 1 | 4-pound rump roast |
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| 1 | tablespoon meat tenderizer |
| 1 | teaspoon ground black pepper |
| 1 | teaspoon garlic salt |
| 1⁄2 | teaspoon salt |
| 1 | tablespoon Worcestershire sauce |
| 2 | tablespoons salted butter, cut into small pieces |
| 1 | medium yellow onion |
| 1 | condensed cream of mushroom soup |
| 1 | tablespoon cornstarch |
Instructions
| 1. | Preheat the oven to 400°F (200°C). |
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| 2. | Prepare the rump roast by seasoning with meat tenderizer, ground black pepper, garlic salt, and salt. Drizzle Worcestershire sauce over the roast and evenly distribute the pieces of salted butter. |
| 3. | Halve the yellow onion, separate the petals, and place them on top of the roast. |
| 4. | Roast in the oven until fully tender, approximately 4 to 5 hours. Ensure the internal temperature reaches at least 145°F (63°C). |
| 5. | Once cooked, transfer most of the cooking juices to a saucepan to prepare the gravy. Add condensed mushroom soup and cornstarch. Simmer over medium heat until thickened, about 3 to 5 minutes. |
| 6. | Slice the roast and generously ladle the savory mushroom gravy over each serving. |
Published on Aug 14, 2024 by Luminița