Marinated Rump Roast

4 ingredients
6 steps

Ingredients

  • 3 to 4 lb. rump roast
  • 1 (14 1/2 oz.) can Swanson beef broth
  • salt and pepper
  • 1 envelope onion soup mix

Directions

  1. 1
    Cleanse roast with white vinegar, either by pouring over roast or by saturating a paper towel with vinegar.
  2. 2
    Place roast in large (up to 12 pound) cooking bag.
  3. 3
    Pour beef broth over roast.
  4. 4
    Add dry soup mix.
  5. 5
    Seal and punch 6 holes in top of bag.
  6. 6
    Put in refrigerator and let set for 12 hours.

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