I jokingly say that this beef roast is the reason I married Traci. Every guest we have made this for have enthusiastically agreed with me–I should marry her! Seriously, this is the best damn beef roast I have ever had. I think you will agree.

  • 3-4 lb. beef rump roast
  • 2 teaspoons seasoning salt
  • 3 cans Beefy Mushroom soup
  • 1 package Lipton’s Beef Onion Soup mix
  • 1/2 cup red wine (optional)
  • 8 oz. package sliced mushrooms (optional)
  • 1 tablespoon flour

Preheat oven to 350F.

Sprinkle roast liberally with seasoning salt. Rub into the meat.

In a large Dutch oven or roasting pan, place the roast fat side down. Pour the soup over the roast. Sprinkle the roast with the dry soup mix. If adding the wine, pour over roast.
Add water to the roast to bring fluid level half way up the roast.

Bake in oven at 350F for 2 hours, basting every 30 min. If adding mushrooms, add after baking for 2 hours.

Bake for an additional hour.

Reduce temperature to 250F. Bake for an additional 2 hours.

Remove roast from oven and place on platter. Cover with foil and let rest for 10 min.

Meanwhile, mix flour with 1/2 cup water in measuring cup. Stir well. Heat gravy over medium heat.

Slowly mix in flour/water mixture, stirring constantly. Heat until gravy is bubbly and slightly thickened.

Carve roast and serve with gravy on the side.

Prep time: 15 min.
Cook time: 5 hours 15 min.
Serves: 12.

Notes

Source: Traci Tabyanan.