Make Ahead Roast Beef - cooking recipe

Ingredients

5 to 6 lb. square cut rump roast beef
3/4 c. water
2 c. Campbell's beef bouillon soup
2 Tbsp. vegetable oil
6 medium to large onions
2/3 c. flour
2 c. water

Preparation

Cut as much fat as possible off the roast beef and discard the fat.
Heat the vegetable oil in heavy Dutch oven pan.
Brown the meat on all sides quickly over high heat.
Take the meat out of the pan and clean out the excess oil.
Puree the onions with 3/4 cup water in a blender.
Put the meat and onion mixtures back in your pot.
Cover and cook on low heat for 2 1/2 hours.
Take the meat out of the pot and cool it off and place in refrigerator overnight. Put all the juice from the roast beef with onions separately in the refrigerator.