rump roast revisited

Hi! I'm sorry to leave out so many details....I use a can of Campbells' french
onion soup and dump it,undiluted, on the roast before I put it in. Cover the
roast and bake at 350 f. for at least an hour-depending how big your beef is.
Check it once or twice, baste the roast, add a little water to the pan if all
the moisture evaporates. You have great makings for gravy there after you
remove the roast. Let it set for 10 minutes before you slice. Leftover
slices-I put in the gravy and refrig. covered. It's great rewarmed as is or as
hot roast beef sandwiches.
I've cooked this simple recipe when I've catered a roast beef business dinner
and it didn't fail me!
I find the dry soup mix to be too salty and I don't like the taste of
freeze-dried onions,so I don't reconstitute itand use it. I save up coupons and
stock up on the more expensive soups that I use as ingredients.