Ingredients
1 beef rump roast or bottom round roast (3 to 4 pounds)1 can (14-1/2 ounces) chicken broth1 can (10-1/4 ounces) beef gravy1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/4 cup water1/4 cup Worcestershire sauce1/4 cup soy sauce3 tablespoons dried parsley flakes3 tablespoons dill weed2 tablespoons dried thyme4-1/2 teaspoons garlic powder1 teaspoon celery saltPepper to taste1 large onion, sliced 1/4 inch thick8 bacon strips1/4 cup butter, cubed
Preparation
Place roast in a large roasting pan with fat side up. In a small bowl, combine the broth, gravy, soup, water, Worcestershire sauce and soy sauce; pour over roast. Sprinkle with seasonings. Arrange onion slices over roast. Place bacon strips diagonally over onion. Dot with butter.
Bake, uncovered, at 325° until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2-1/2 to 3 hours. Let stand for 15 minutes before slicing.
