Home-Style Roast Beef

• 1 beef rump roast or bottom round roast (10 to 12 pounds)
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10-1/4 ounces) beef gravy
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/4 cup water
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 3 tablespoons dried parsley flakes
• 3 tablespoons dill weed
• 2 tablespoons dried thyme
• 4-1/2 teaspoons garlic powder
• 1 teaspoon celery salt
• Pepper to taste
• 1 large onion, sliced 1/4 inch thick
• 8 bacon strips
• 1/4 cup butter, cubed

1. 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.
2. Bake, uncovered, at 325u0b0 for 2-1/2 to 3-1/2 hours or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 15 minutes before slicing.

beef rump roast, chicken broth, beef gravy, condensed cream, water, worcestershire sauce, soy sauce, parsley flakes, dill weed, thyme, garlic, celery salt, pepper, onion, bacon, butter

Taken from www.tasteofhome.com/recipes/home-style-roast-beef/ (may not work)