Burgundy Roast Beef

Name: Burgundy Roast Beef
Ingredients: 4 pounds rump roast; 1 (10.75 ounce) can condensed cream of mushroom soup; 1 (1 ounce) package dry onion soup mix; 1/2 cup Burgundy wine; 2 tablespoons all-purpose flour; 1 (8 ounce) jar sliced mushrooms, drained (optional)

6 ingredients

5 steps

Ingredients

4 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1/2 cup Burgundy wine
2 tablespoons all-purpose flour
1 (8 ounce) jar sliced mushrooms, drained (optional)

Directions

1

Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.
2

Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.
3

Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.
4

Fold the foil over the roast and crimp edges together to seal.
5

Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.