1)Prepare rump roast by rinsing, patting dry, and removing any excess fat sheath.
2)Heat oil in heavy skillet. When it sizzles when a drop of water is added, it's ready. Carefully brown roast on all sides.
3)Remove roast to large stewpot. Cover to keep it warm.
4)Carefully add a small amount of liquid to the skillet and stir to loosen the browned bits.
5)Whisk water into flour to make a slurry, add to skillet and stir until slightly thickened. Add to the stewpot, making sure to get all the tasty brown bits.
6)Use a blender or food processor to reduce the cottage cheese to a creamy consistency. Add to mixing bowl and whisk in Lipton dry Onion Soup mix packet. Add to stewpot, carefully lathering to cover all surfaces of the roast.
7)Blend together Green Onion Dip and sour cream. Cover beef roast with this as well.
8)Add sliced onions to the stewpot along with your choice of beer, or broth, or water and apple cider vinegar.
9)Roast covered in 375° oven until roast is cooked to your desired doneness. We like ours well done.