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Recipe submitted by Lloyd Rushing of Texas City, Texas USA.

1 (3 to 5 pound) Beef Roast (Pikes Peak, Rump, English, etcetera)

 

Gravy:

1 (10-ounce) can RoTel brand tomatoes (tomatoes with chilies)

2 (10.75-ounce) cans mushroom soup (store brand okay)

1 (10.75-ounce) can Campbell's brand golden mushroom soup

1 (1.5-ounce) package dry onion soup mix (store brand okay)

1 teaspoon garlic powder

1 cup chopped green onions

1 teaspoon ground black pepper

1. In a 16 quart roaster or cast iron Dutch Oven, mix all the gravy ingredients and dilute with water to the consistency that you like your gravy. Place roast in gravy and spoon some gravy over it. Place in at 350*F (180*C) oven for 1 1/2 hours. Remove and turn roast and place back in oven for 1 hour.
2. Remove roast and slice in 1/4-inch slices across the grain. Place back in the gravy, cover and bake for 45 minutes to 1 hour. The roast beef will be tender enough to cut with a fork.

A 5 pound roast will serve 12 to 14 people.

Note: Delicious served with mashed potatoes and garlic bread (bread with garlic flavored Olio or butter and browned in a broiler.) Also, we used to use a large baked potato instead of mashed potatoes.