Rump Roast with Mushroom Gravy

Condensed soup and pan drippings cook up into a delicious mushroom gravy for moist and tender rump roast.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 5 mins
• Total Time: 4 hr 20 mins
• Calories: 383 Calories

Ingredients

• 1 tablespoon cornstarch
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 medium yellow onion
• 1 tablespoon meat tenderizer
• 1 (4 pound) rump roast
• 2 tablespoons salted butter, cut into small pieces
• 1 (10.5 ounce) can Soup, cream of mushroom, canned, condensed, commercial
• 0.5 teaspoon salt

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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).

Step 5

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.

Step 6

Slice roast and ladle gravy over individual servings.