Marinated Rump Roast - cooking recipe

Ingredients

3 to 4 lb. rump roast
1 (14 1/2 oz.) can Swanson beef broth
salt and pepper
1 envelope onion soup mix

Preparation

Cleanse roast with white vinegar, either by pouring over roast or by saturating a paper towel with vinegar.
Place roast in large (up to 12 pound) cooking bag.
Pour beef broth over roast.
Add dry soup mix.
Seal and punch 6 holes in top of bag.
Put in refrigerator and let set for 12 hours.