Burgundy Rump Roast

Ingredients

2 tablespoons Roberts Butter
1 can (4 ounce) sliced mushrooms, drained
2 cups Burgundy
3 pounds boneless beef rump roast
1 envelope (1 3/8 ounce) dry onion soup mix

Preparation

Melt butter in a large saucepan over moderately high heat; add sliced mushrooms and saute until lightly browned. Add 1/2 cup of Burgundy and beef roast. Continue to cook, turning roast frequently, until lightly browned on all sides and most of the wine is absorbed by the meat. Lay 2 long sheets of heavy duty aluminum foil together lengthwise. Arrange in a shallow roasting pan or large shallow baking dish. Place the roast and mushrooms in the center of foil. Sprinkle dry onion soup mix over the top and sides of meat. Pour remaining wine over roast. Bring long edges of foil over meat and seal with double fold, making a tent; seal ends of foil. Bake at 325 about 2 1/2 hours, or until meat is tender. Spoon juices and mushrooms into a gravy boat or other dish; serve with hot beef.

Recipe Contributed By: Doris Brinlee Omaha, Nebraska

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.