This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

RUMP ROAST SUPREME

4 to 5-pound boneless beef rump roast
1 envelope beef flavor mushroom mix
1 jar (7 3/4 ounces) junior apricots with tapioca
1/4 teaspoon salt
2 medium onions, sliced
1 tablespoon lemon juice
water
flour for gravy
2 tablespoons snipped parsley

Place meat on rack on dutch oven or roasting pan. Combine mushroom mix, apricots and salt and spread over meat. Cover tightly and cook in slow oven (325°F.) fo 2 hours. Add onion and lemon juice to cooking liquid and continue cooking, covered, 1 hour or until tender. Remove meat to warm platter. If thicker gravy is desired, combine water and flour and use to thicken cooking liquid. Add snipped parsley and cook 3 to 4 minutes.