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Ingredients

1 (4 pound) rump roast 1 tablespoon meat tenderizer 1 teaspoon ground black pepper 1 teaspoon garlic salt ½ teaspoon salt 1 tablespoon Worcestershire sauce 2 tablespoons salted butter, cut into small pieces 1 medium yellow onion 1 (10.5 ounce) can 1 tablespoon cornstarch

Nutrition Info

383 calories carbohydrate: 5.6 g cholesterol: 108 mg fat: 20.9 g fiber: 0.3 g protein: 40.7 g saturatedFat: 7.9 g servingSize: - sodium: 911 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.
Cut onion in half. Pull apart petals and place on top of roast.
Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.
Slice roast and ladle gravy over individual servings.

8 servings

A very moist rump roast with a creamy, delicious mushroom gravy.