Buffet Rump Roast
1 (5-pound) boneless rump roast
1/4 cup vegetable oil
4 tablespoons butter
1 large onion, chopped
6 tablespoons Worcestershire sauce
Juice of 2 lemons
1 1/2 tablespoons flour mixed with water to thicken juices (optional)
Season with pepper.
Heat oil in large Dutch oven. Brown meat on all sides. Remove meat.
Add butter, onion, Worcestershire sauce and lemon juice. Heat until butter is melted.
Return roast to pot, cover and bake at 325 degrees F for 2 hours or until tender.
When meat is tender, cool and refrigerate. Slice when chilled.
Before serving, return sliced meat to gravy. If you want to thicken the gravy, stir in a little flour.
Serve on sliced rolls.