Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I've made this for many years. You can even use this as a base step and begin adding herbs it's that versatile. Can be made without mushrooms,-- add carrots, or no vegetable. Serve with garlic mashed potatoes or rice. My entire family likes this one.

Ingredients Nutrition


  1. Rub the rump roast with the pepper and put in good size roaster.
  2. Add rest of the ingredients, except flour and water.
  3. Cover.
  4. Roast in a 350* oven for approximately 2 hours.
  5. Use your thermometer for the doneness you prefer.
  6. I like an inner temperature of 150*.
  7. Baste every so often to keep meat moist.
  8. When done take out meat cover with foil and let it rest.
  9. Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps.
  10. Put your pan on the burner, pour in the flour/water mixture; stir until thickened.
  11. If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a"seasoning and browning sauce".
  12. Now you are ready to thinly slice your meat.
Most Helpful

I really liked this, it had lots of good flavor. I put two pork tenderloins in a casserole dish, dumped in some whole baby potatoes and carrots. I mixed up the onion soup mix, water and red wine (and a squeeze of Dijon) in a measuring cup and then poured over top of everything. I covered it and baked it at 350 for 2 hours. The gravy was really flavorful and I didn't even bother thickening it.

thepurpleturtle March 10, 2010

This was a good and easy recipe to make. Being in a hurry I chose to cook our recipe on the stove top.

BLUE ROSE February 18, 2009