Beefy Onion Roast Recipe
Ingredients
| Rump | 4 1/2 pound | |
| Vegetable oil | ||
| Flour and pepper to coat roast | ||
| 1 envelope Lipton Beefy Onion | ||
| 1/2 onion, sliced in rings | ||
| Mushrooms | 1 Small, drained (Soup) | |
| 1/4-1/2 teaspoon coarse pepper | ||
| 1 tablespoon Wonder flour (optional) | ||
Directions
Pour enough oil to cover the base of a large pot or pan; heat.
Wash roast; coat in flour and pepper mixture.
Brown roast on all sides on medium high heat.
While browning, mix soup with 1 1/2 cups water.
Lower heat; add soup mix, onions, mushrooms, and pepper.
Cook on low heat until tender, approximately 2-3 hours.
Turn 1 to 3 times during cooking.
It will make its own gravy.
When ready to serve, remove roast; slice.
If thicker gravy is preferred, put Wonder Flour in a mixing cup, add a little gravy at a time to mix with flour.
Add the mixing cup gravy to pot gravy; stir.
Wash roast; coat in flour and pepper mixture.
Brown roast on all sides on medium high heat.
While browning, mix soup with 1 1/2 cups water.
Lower heat; add soup mix, onions, mushrooms, and pepper.
Cook on low heat until tender, approximately 2-3 hours.
Turn 1 to 3 times during cooking.
It will make its own gravy.
When ready to serve, remove roast; slice.
If thicker gravy is preferred, put Wonder Flour in a mixing cup, add a little gravy at a time to mix with flour.
Add the mixing cup gravy to pot gravy; stir.
Chef
