From the Kitchen of Nancy Dlugosz
3-4 lb. rump roast (center cut preferred)
1 can Cream of Mushroom soup (use family size can if you want more gravy)
1 can French Onion soup
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Place a large sheet of tin foil in your roasting pan.� (Enough so you can fold over the sides and top.)� Place rump roast in fat side up.� Season with salt, pepper, and garlic powder.� Spread cream of mushroom soup and French onion soup over top and sides of roast. Fold foil over roast, folding up sides and top, so sauce cannot seep out. Bake at 350� for approximately 3� hours.� A sharp knife should be easily inserted. Let stand and then remove roast from pan and slice across the grain.� Pour gravy from pan into a gravy boat.
Enjoy!
Editor�s Note: This pot roast recipe has been enjoyed by many at the 4th of July Dlugosz family reunions in Vermont. It�s really delicious!