Oven Roasted Beef Rump Roast

A delicious oven roasted rump roast that marinades overnight with a Greek seasoning, salt, pepper and lemon marinade, then coated with cream soup, topped with mushrooms and bacon, and it makes it's own mushroom gravy.

📝 Ingredients

• 1 (2 to 3 pound) boneless rump roast
• Kosher salt and freshly cracked black pepper, to taste
• 1 tablespoon Cavender's Greek Seasoning {affil link}
• 1 tablespoon minced garlic
• Hot sauce, to taste
• 1/4 cup Worcestershire sauce
• 1/2 cup beef stock or broth
• 1 lemon, half juiced and half sliced
• 4 slices bacon
• 1 can cream of mushroom soup (original, Great for Cooking version)
• 1 cup mushroom slices

👨‍🍳 Instructions

1. 1Place roast into a covered roaster and season it with salt, pepper and greek seasoning.
2. 2Smear garlic all over the roast and sprinkle with the hot sauce.
3. 3Combine the Worcestershire sauce, lemon juice and beef stock and slowly pour over the roast. Top the roast with the lemon slices, cover and refrigerate for several hours or overnight.
4. 4To finish the roast, remove the pot from the refrigerator. Remove and discard lemon slices.
5. 5In a separate pan, cook the bacon strips until browned but not crisp, remove and set aside.
6. 6Sear the roast in the bacon drippings until browned on all sides. Push the roast to the side momentarily, and pour the marinade liquid into the searing pan.
7. 7Remove the roast and return it to the original roasting pot. Bring the marinade to a boil and cook, scraping up the browned bits in the bottom; boil for about 2 to 3 minutes.
8. 8In the meantime, smear the cream of mushroom soup all over the top of the roast and top that with the sliced mushrooms.
9. 9Lay the fried bacon strips on top of the mushrooms, pour the marinade all around the roast, cover pot and bake at 350 degrees for about 2 hours.
10. 10Remove and let the roast rest for about 10 minutes before slicing.
11. 11This recipe makes its own gravy.