"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Rump Roast Recipe

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This recipe for Rump Roast, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Gevelinger from Laura Tuschen
Added: Saturday, April 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6-7 lb. rump roast, 1 pkg. dry onion soup mix, 2 cans of cream of mushroom soup, 1/2-1 cup of burgundy (red wine), 1 tsp. Worcestershire sauce.

Directions:
Directions:
Brown the roast. Mix all ingredients and spread over the roast. Cover and bake at 250-300 for 4-5 hours. May be prepared the day before serving and reheated.

Personal Notes:
Personal Notes:
This recipe was often served at family get togethers. The original recipe came from Aunt Laura Tuschen.

 

 

 

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