Quick Rump Roast

 

1
4-pound rump roast
1
package onion soup mix
1
cup Burgundy
1
tablespoon butter
1
tablespoon all-purpose flour

 

 

Sprinkle onion soup on roast and cover with the wine.  In a roast pan bake at 275°, covered, until tender when poked with a knife or fork, about 3 to 4 hours.    Place flour and butter in a microwaveable dish and heat until butter is melted.  Mix well and add to the leftover juices in the pot.  Stir over low heat on top of the stove until the gravy thickens slightly.  Slice meat and serve with gravy.  Serves 4 for main course with half leftover for French Dip Sandwiches/.

 

 

French Dip Sandwiches

 

Leftover cooked rump roast
1
package Lawry’s Au Jus Mix
3
cups water
4
French or hoagie rolls

 

 

Warm rolls in 300 degree oven.  Add water and au jus to large saucepan and heat to boiling over medium-high heat.  Meanwhile, thinly slice meat.  This is easiest if the meat if cold.  An electric slicer makes it even easier.  Add sliced meat to heated au jus.  Heat until meat is warm.  Slice rolls in half lengthwise.  Put meat in the center and serve with au jus in a cup on the side for dipping. 

 

Serves 4.