My 5 Hour Rump Roast And Gravy - cooking recipe

Ingredients

5 lbs rump roast
1 package lipton's beefy onion soup
1 cup hot water
1 1/2 cups beef broth

Preparation

Place roast in dutch oven.
Mix soup mix with one cup of hot water, stir to dissolve and then add the beef broth.
Pour over roast-if a lot of the onions end up on top of the roast just scrape them off and into the broth.
Heat oven to 300 degrees.
Place in oven for approximately 5 hours-depending on oven. Mine cooks it perfect at 5 hours. Flip roast over halfway through cooking.
Remove from oven.
GRAVY:
Put 2 1/2 tablespoons of butter in skillet on medium high heat, Once melted and hot, add 2 1/2 tablespoons of flour and stir till it's a golden color. Add 1 cup of the broth from the roast pan and whisk, add addiional beef broth until desired consistentcy.
I serve my roast with mashed potatoes with lots of pepper, which I make extra just for the leftovers, and corn -- YUMMY!
LEFTOVER:
I take the leftover roast beef and shred it in the pan I cooked it in keeping the leftover broth in the pan.
Add the leftover mashed potatoes, leftover gravy, and add beef broth to desired consistency-make sure you have lots of broth because once you add the noodles you'll need the extra liquid. Bring to a boil and add Mrs Reames frozen noodles-amount of noodles will depend on how much meat you have leftover . Once it reboils, turn heat down and simmer for about an hour and a half. I don't add more seasoning to this but feel free to add what you like.