Pot Roast with Mushroom Gravy

Since it's Christmastime and the house is full of sweet treats, I have been subsisting off candy all day.  I had turtles for breakfast and chocolate balls for lunch.  Fortunately, Mom came through with a nourishing meal for dinner, making one of her two fantastic pot roast recipes.  She even added some green stuff to the plate.

Ingredients:

1 rump roast
2 tablespoons oil
1 large onion, sliced
1 can cream of mushroom soup
1 dash Worcestershire sauce
1 dash Louisiana Hot Sauce
salt and pepper to taste

The roast is incredibly easy to make.  Start with a rump roast.  The cut is non-negotiable as far as Mom is concerned - it has to be a rump roast.  Heat a couple of tablespoons of vegetable or canola oil in a cast iron dutch oven, which Mom swears has the magical power to make the roast better.  If you don't have one, any large stock pot will do.  Brown both sides of the roast until it's brown and crispy. Remove the roast from the pan.

Next, add a large, sliced onion to the oil.  Cook the onion slices until they are soft, bordering on very soft.  Then add one can of cream of mushroom soup, one can of water, a dash of Worcestershire sauce, and a dash of Louisiana Hot Sauce (not Tabasco sauce - this is non-negotiable to me).  Cook covered, on low heat, for a couple of hours or until the roast is tender.

When the meat is done, remove it from the pan.  Whisk flour into the drippings until it's thick enough to use as gravy.  Slice the roast, cover it with gravy, and serve.