Slow-Roasted Rump Roast with Savory Gravy

A succulent rump roast slowly cooked to tender perfection and served with a rich, savory gravy. This dish is perfect for a hearty family dinner or a special occasion.

Ingredients

5	lbs rump roast
1	package lipton's beefy onion soup
1	cup hot water
1 ½	cups beef broth

Instructions

• 1. Begin by placing the rump roast in a dutch oven.
  2. In a bowl, mix the Lipton's beefy onion soup with one cup of hot water. Stir until the mix is fully dissolved, then add 1 ½ cups of beef broth.
  3. Carefully pour the soup mixture over the roast. If excess onions accumulate on top of the roast, remove and incorporate them into the broth.
  4. Preheat the oven to 300 degrees Fahrenheit.
  5. Place the dutch oven in the oven and allow the roast to cook for approximately 5 hours. Remember to flip the roast over halfway through the cooking process.
  6. Once cooked, remove the roast from the oven.
  7. For the gravy:
  8. In a skillet over medium-high heat, melt 2 1/2 tablespoons of butter. Add 2 1/2 tablespoons of flour and stir until the mixture turns a golden color.
  9. Gradually whisk in 1 cup of the broth from the roast pan. Adjust the consistency by adding additional beef broth until you reach the desired thickness.
  10. Serve the rump roast with creamy mashed potatoes seasoned with pepper, and corn for a delectable meal.
  11. To use leftovers:
  12. Shred the leftover roast beef in the same pan with the remaining broth.
  13. Add in the leftover mashed potatoes, gravy, and extra beef broth to achieve the desired consistency. It is important to have enough liquid for the addition of noodles.
  14. Bring the mixture to a boil, then add Mrs. Reames frozen noodles according to the amount of leftover meat. Reduce the heat and simmer for approximately an hour and a half.
  15. Adjust seasoning to your preference. Enjoy this comforting leftover dish without the need for additional seasoning.

Jul 19, 2024