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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rump Roast Recipe

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This recipe for Rump Roast is from The Miles Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Put into a roaster
Sprinkle Lipton Onion Soup Mix on top
Bake for an hour at 400 and then turn it down to 250 until dinner!! At least 5 hours.
Directions:
Directions:
Rump roasts make the best gravy, that is why I use them.
For the gravy just take the roast out.
Put the roaster over heat and put enough flour into the pan to use up the grease.
Then add hot water slowly until right consistency.
Salt to taste.
I was taught to use the water out of your boiling potatoes,that you are going to use for mashed potatoes.
About the time your roast is done and you are ready to make gravy your potatoes are done. So just use that water because it has a little nutrition in it from the potatoes and the water is already hot!
Personal Notes:
Personal Notes:
Scott's mom always served it with her homemade chili sauce.

 

 

 

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