This roast recipe from “Culinary Secrets, Treasures from Margo and Mary Ann’s Kitchen,” by Margo Hayes and Mary Ann Monsour, always gets praise in my house. My family loves it.

A rump roast is seasoned with garlic, lots of lemon pepper and Creole seasoning and then it’s browned in a very hot oven.

After searing, the oven temperature is reduced and a mushroom, lemon juice and Worcestershire sauce mixture is poured over the roast.

That’s basically all there is to it. Cover and forget about it for two hours. Every time I make this, I end up with a delicious and tender roast and spicy gravy. The recipe calls for canned mushrooms and that’s what I always use. The grandchildren like mushrooms, so sometimes I add another small can of mushrooms.