Beef Rump Roast Au Jus

Cecelia Anderson Recipe

By Cecelia Anderson ceander

This recipe is from the 70's. I made this before my kids were born. This roast is so good and so incredibly easy to fix.


Recipe Rating:
 1 Rating
Serves:
6 to 8
Cook Time:

Ingredients

1
4 lb oblong-shaped rump roast (sirloin-tip roast)
1
envelope (4 serving size) beef onion soup mix (lipton)
2 tsp
paprika
2
celery stalks cut up
1/2 c
water

Directions

1
Preheat oven to 325 degrees
2
Wipe roast surface with paper towel and season with soup mix by rubbing thoroughly on all sides; season with paprika on all sides. (For an especially flavorful roast, season and let stand covered in the refrigerator overnight).
3
Place celery pieces on top of roast.
4
Place roast fat side up in roasting pan and add water to cover bottom of pan. Cover with foil and cook for approximately 2 hours in preheated 325-degree oven.
5
Then remove foil and let roast brown for 1/2 hour more. When roasted to desired doneness, slice and serve hot or cold. Makes six to eight servings.
Meat is well done when it reaches 170 degrees Fahrenheit internal temperature.