3-4 lb. rump roast
2 (8 oz.) cans Campbell's Cream of Mushroom Soup or Cream of Celery
1 envelope Lipton onion soup mix
salt & pepper to taste
Rub roast with soup mix; and spread cream soups over top in foil-lined pan. Pour about one cup of water over top and seal tightly with foil. Bake at 350 degrees for about 3 1/2 hours. Should be able to cut with a spoon and melt in your mouth. Stir juices in pan to pour over top of roast for gravy (add more water if needed). Serve with veggies and mashed potatoes.
Kimberley Dean Moore - Edinburg