Diva Tasting: Roast Beef n’ Gravy….

Roast Beef with Gravy


  • 4 pounds rump roast

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 (1 ounce) package dry onion soup mix

  • 1/2 cup Burgundy wine or aged balsamic vinegar

  • 2 tablespoons all-purpose flour

  • 1 Package of Sliced Cremini Mushrooms


  1. Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.

  2. Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.

  3. Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.

  4. Fold the foil over the roast and crimp edges together to seal.

  5. Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.

  6. Serve with Herbed Mash Potatoes and Roasted green beans, and rolls. If you want more gravy just double the ingredients.

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