Mom’s California Roast

Recipe courtesy of Cathy&John

Serves 6

1 4-5lb. rump roast
1 package dry onion soup mix
3 cans cream of mushroom soup

Pepper

Pre-heat oven to 350 degrees. In roasting pan (9x13 1/2 or larger), place 2 cans of mushroom soup in the bottom. Place roast on top of soup. Prick the roast several times with a fork – sprinkle with pepper. Next, sprinkle onion soup mix on top. Smear the top with the additional can of mushroom soup.

Cover tightly with aluminum foil and bake in oven for about 2 – 2 ½ hours (about ½ per lb. of beef). Serve with noodles or rice. Makes thick gravy to also serve. We used to have wild rice and either asparagus, peas or carrots as our sides.

Note: No water is added to either soup.