Recipe by glitter
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.
Top Review by thepurpleturtle
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.
- 2 -3 lbs rump roast
- 1 (8 -10 ounce) package dry onion soup mix
- 1 cup water
- 1⁄2 cup red wine (I prefer wine) or 1⁄2 cup ginger ale (I prefer wine)
- sliced mushrooms, depending on size
- fresh ground pepper
- 4 tablespoons flour
- 6 tablespoons water
Directions See How It's Made
- Rub the rump roast with the pepper and put in good size roaster.
- Add rest of the ingredients, except flour and water.
- Roast in a 350* oven for approximately 2 hours.
- Use your thermometer for the doneness you prefer.
- I like an inner temperature of 150*.
- Baste every so often to keep meat moist.
- When done take out meat cover with foil and let it rest.
- Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps.
- Put your pan on the burner, pour in the flour/water mixture; stir until thickened.
- 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".
- Now you are ready to thinly slice your meat.