Heat oven to 500 degrees. Seven pound rump roast seared 15 minutes, then turn and other side 20 minutes. Remove from oven and take out of pan and season. Turn down oven and cool to 325 degrees. To pan add 1 cup bourbon and bake for 3 1/2 hours (1/2 hour per pound).

Remove from oven and add 1 package Lipton onion soup mix and refrigerate overnight. Next day remove meat from pan and measure drippings and add water to equal 2 cups.

Slice meat thin and cover with soup and drippings and 1 can sliced mushrooms. (I use 1/2 to 1 pound mushrooms sauteed in diced garlic and oil about 3 minutes. Reheat 30 to 45 minutes in 350 degree oven.