4 lb rolled beef rump roast
1 jar (4 1/2 oz) pimiento-stuffed olives, drained
3 tbsp. shortening
1 large onion, sliced
1 can (10 3/4 oz) condensed tomato soup
1 soup can hot water

With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle on each end of meat. Open gashes with finger or spoon; push about 5 olives into each gash. In Dutch oven, brown meat in shortening over medium heat, about 15 minutes.

Place onion slices on meat. Stir together soup and water; pour over meat. Cover tightly; simmer on top of range or in 325F oven 2 1/2 hours or until tender. Cool. Serve chilled. For easier slicing, remove cord from roast and turn roast seam side down.

8 servings