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.
4 lb oblong-shaped rump roast (sirloin-tip roast)
envelope (4 serving size) beef onion soup mix (lipton)
celery stalks cut up
1Preheat oven to 325 degrees
2Wipe 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).
3Place celery pieces on top of roast.
4Place 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.
5Then 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.