1 pound small rump roast
1 tablespoon cornstarch
1/2 cup water
2 tablespoons brown sugar
1/2 cup beef broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
1 (10 ounce) can condensed Italian-style tomato soup
1 tablespoon dry mustard
1 cup shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Stir the cornstarch and water into a large mixing bowl. Stir in brown sugar and brown sugar mixture. Mix thoroughly. Place roast mixture in a 9x13 inch casserole dish.
In a medium saucepan, warm the cream of mushroom soup, Worcestershire sauce, tomato soup and dry mustard over medium heat.
Place shredded cheese in a small dish. Spread mixture over roast mixture, covering completely.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 15 minutes. Serves well.