Beef Roast

Buy a good beef rolled rump roast with the strings tied around.

Put ’em in the freezer until you want to make it because it’s better if you start from frozen.

Take a big piece of tin foil, lay it in a roasting pan. Or, if you have a roaster/casserole that you can get the cover on with the roast in place, you can use that.

1 can mushrooms with liquid. Drain the liquid over the roast.

1 package Lipton’s onion soup mix, sprinkle over the roast.

Place the mushrooms on top of the soup mix and sprinkle with black pepper.

Cover with foil or place the roaster/casserole cover.

Bake at 325°. If you started with the frozen roast like I told you, it will take about 4 hours or so, depending on the size. If the roast is thawed, it might be 2 or 3 hours, but I don’t know, because we never do it. Slice into the thickest part, pull apart and look. When it’s done, there should be no pink inside.

Jim’s Superhuman Gravy

Remove the roast, let rest. Take the juice/mushrooms from the pan and pour into a bowl. Put in a few ice cubes and cool in the freezer. Sometimes Jim will slice the roast when rested for 15 minutes or so, cover in the roasting pan, and put back into the warm oven.

Put two beef bouillon cubes into hot water and mix. Let this cool, too.
When the juice is cooled, remove the fat from the top.

1/2 stick margarine, melt in a saucepan.

Remove from heat, shake in salt and pepper.

Add 4 tbsp flour, mix this in.

Add cooled and separated juice/mushrooms to the butter/flour a little at a time. Add the cooled bouillon slowly, too. You should be stirring constantly while you do this.

Add 1 tsp brown bouquet sauce.

Heat to boiling, stirring constantly until gravy thickens. Reduce to a low simmer until you have your roast carved and your mashed potatoes ready.