Rolled Rump Roast - cooking recipe

Ingredients

1 rolled rump
2 cans Campbell's onion soup
1 (12 oz.) can beer
3 Tbsp. brandy
hoagie buns

Preparation

Bake rolled rump for 1 hour at 400\u00b0.
Let set in roaster overnight in juices in refrigerator.
Next day, slice and replace in roaster.
Add 2 cans of Campbell's onion soup and 1 can beer. Bake at 350\u00b0 for 2 hours.
Be sure and cover it.
Can add 3 tablespoons brandy.
Serve with hoagie buns.