Ingredients:

• Rump Roast
• 1 Can Cream of Chicken Soup or Cream of Mushroom Soup
• Flour
• Garlic Salt
• Pepper

Directions:

1. Heat oil in cast iron skillet
2. Sprinkle garlic salt and pepper to cover roast then roll in flour.
3. Sear on all sides in hot oil
4. Add 1 can of soup pouring on top of roast.
5. Add 1/2 cup water if needed
6. Cook 1 hour, then cut roast in half.
7. Cook for at least 4-5 hours on low simmer or until done.

Source: Reba Cooper