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Categories:Viewed: 32 - Published at: 8 years ago
Ingredients
- 4 lb. rolled rump roast
- pepper and oregano
- 2 cans onion soup
- 1 can beer
- 2 jiggers bourbon
Method
- Take rump roast.
- Rub with pepper and oregano.
- Put in open pan for 1 hour.
- Refrigerate overnight.
- Next day, slice thin and add onion soup, beer and bourbon.
- Cover and bake at 325° for 4 hours.
- Serve on hard rolls.