Rolled Round Rump Roast - cooking recipe

Ingredients

1 can cream of mushroom soup
1 pkg. dry beefy mushroom soup
1 rump roast

Preparation

In a roasting pan, pour 1/2 can of cream of mushroom soup diluted with water. Put roast in pan, then use the rest of the soup diluted with water over top of roast. Pour package of dry beefy mushroom soup over top of the roast. Let some of the dry soup go into soup in the bottom of roasting pan. Bake in preheated 350\u00b0 oven.