Ingredients
8
8 servings
- •1 (4 pound) rump roast
- •1 tablespoon meat tenderizer
- •1 teaspoon ground black pepper
- •1 teaspoon garlic salt
- •½ teaspoon salt
- •1 tablespoon Worcestershire sauce
- •2 tablespoons salted butter, cut into small pieces
- •1 medium yellow onion
- •1 (10.5 ounce) can Soup, cream of mushroom, canned, condensed, commercial
- •1 tablespoon cornstarch
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.
- Cut onion in half. Pull apart petals and place on top of roast.
- 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).
- 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.
- Slice roast and ladle gravy over individual servings.
Nutritional Facts
Per 8 servings
- Calories: 383
- Carbohydrate: 6g
- Fat: 21g
- Fiber: 0g
- Protein: 41g
- Sugar: 1g
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