This is a Sunday Classic and you can’t get any easier. I usually serve it mashed potatoes.

1 3-4 lb rump roast
½ envelope Lipton Onion Soup Mix
½ cup coffee ( yes coffee)
salt and pepper
water

Plop roast in pot, pour coffee over roast, add salt and pepper and soup mix. Now cover with water to just top of roast. Cook on HIGH about 2-3 hours then I turn down to lo. If started by 8:00 am it will be done and tender by 6:00 pm.

If you want, add potatoes about ½ way thru -they will be soggy and overdone if you put in at start.

You can also use just regular onion if you do not have soup mix.

If you like a little gravy with roast, just add a little cornstarch and flour about 1 hour before you eat and it will thicken.

Note: all flour will result in a floury taste.

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3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."