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Ingredients
- 5 to 8 lb. rump or Pike's Peak roast
- dash of salt and pepper
- 1 box onion soup with mushroom
- garlic powder
Method
- Brown roast and then cup aluminum foil up around meat.
- Add soup and 1 to 2 quarts of water, according to size of roast.
- Cover the roast thoroughly, rubbing into the surface of the meat the mixture of ingredients.
- Wrap with heavy duty aluminum foil. Puncture top of foil with table fork several times.
- Place roast in pan.
- Place this into a water-filled larger pan on top of 2 bricks to keep roast from direct heat.
- Cook on gas grill 4 to 5 hours with cover closed.
- Be sure to keep water in bottom of pan.
- Serves 6 to 8.
