4 lb. rump roast
1 can Golden mushroom soup
1 env. Lipton onion soup

Cut all fat from meat. Put a little soup in bottom of pan, place roast in pan, cover with mushroom soup and onion soup mix. Cook covered on low heat, this will make it's own gravy. Cooking time 2 1/2 to 3 hours. Turn several times during cooking. To keep warm after slicing, put a little gravy in pan and cover with foil. Remaining gravy may be served separately.