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Ingredients
- 1 beef rump roast (4 to 5 lb.)
- 4 c. water
- 4 beef bouillon cubes
- 1/2 c. flour
- 2 large onions, sliced
- salt and pepper
Method
- Cook roast, uncovered, at 325° for 1 1/2 hours.
- Cool, cover and refrigerate overnight.
- Remove roast from pan; reserve drippings.
- Cut roast into thin slices; set aside.
- In a medium saucepan, bring water to a boil.
- Add bouillon cubes; stir until dissolved.
- In a large skillet, heat drippings.
- Add flour; blend well.
- Cook and stir over low heat until browned and thickened. Gradually add bouillon, stirring constantly, until thickened. Return a layer of sliced beef to roasting pan.
- Season with salt and pepper to taste.
- Place a layer of sliced onions on top of meat; season with salt and pepper.
- Repeat layers until all beef and onions are used.
- Pour gravy over all.
- Bake at 350° for 1 1/2 hours or until beef is tender.
- Makes 10 to 12 servings.
