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What You Need:
(To Serve: 6 to 8)
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3 to 4 pounds boneless rump roast
¼ cup corn oil
1 can (10¾ ounces) condensed cream of mushroom soup
1 cup beer
3 cups sliced onions
1 large clove garlic, minced
½ teaspoon thyme leaves, crushed
1/8 teaspoon pepper
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| How To Cook: |
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1. Trim fat from meat; slice meat ½ inch thick.
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2. Brown meat in oil in a large, heavy saucepan; pour off fat.
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3. Add remaining ingredients; cover and cook over low heat 1½ hours, or until done, stirring occasionally.
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4. Uncover; cook to desired consistency.
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