Janet Groene'sRump Roast Silverado
You’ll need a large piece of heavy duty foil for this carefree roast. When it’s done you’ll also need a good cutting board, carving knife and a bowl for the gravy. Many campers cook roast in foil using only dry soup mix, and that’s delicious, but adding mushroom soup and steak sauce makes a more flavorful roast and more gravy.
3-to 4-pound lean, boneless beef roast
2 tablespoons steak sauce
1 can cream of mushroom soup
1 packet dry onion soup mix
Lay out a length of foil and spray it. Brush steak sauce on the roast. Add soup. Sprinkle with onion soup mix. Seal foil well and bake 3 hours in a covered Dutch oven in well-started coals. The wrapped roast and also be put in a pan (for easier handling) in an oven at 350 degrees or in a pan in covered grill.
Carefully unwrap finished roast (steam will be hot) and remove meat to a cutting board. Lift foil carefully and bend to channel juices into a bowl. Slice roast. Serves three people per pound.
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