1 (5 pound) rolled rump roast
8 ounces Parmesan cheese
2 cloves garlic
Salt and pepper
2 bay leaves
1 cup water
2 cans Franco-American Beef Gravy
1 can steak-mushroom sauce
Mince garlic into cheese and stuff deep into cavities of beef. Put any leftover on top of meat that has been seasoned with salt and pepper. Put into pan, add water and bay leaves, and bake for 2 hours at 350 degrees F, tightly covered.
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Remove meat from juice and let cool to at least warm (easier to slice thin). Discard bay leaves. Add beef gravy and steak-mushroom sauce. to the juices. Add thinly sliced beef and return to oven for 1 hour.
Serves 8 to 10 as an entree or makes 10 to 12 sandwiches.
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