posted by Linda in MO 01-31-99 11:16 PM
Burgundy Rump Roast
4 oz. can sliced mushrooms, drained
1 to 2 Tbl. margarine
bottle of burgundy wine
3 lb. rump roast
1 envelope onion soup mix
Preheat oven to 325 degrees.
Saute mushrooms in margarine in skillet until light brown. Sear the outside of the roast in
the same skillet.
Add 1/2 cup of the wine to the skillet. Simmer until the wine is reduced a bit. Line a roasting pan with a double thickness of foil (make sure it is from a long roll). Place roast and contents of skillet in prepared pan. Sprinkle with soup mix. Add remaining bottle of wine. Seal foil well in tent over roast.
Roast for 2 to 2 1/2 hours. Let it rest covered for about 15 minutes. Slice as thick or as thin as you like. Thicken the pan juices with a little cornstarch and cold water mixture to serve as gravy.