Ingredients

• 4-5 lb. beef rump roast
• 2 Tbsp. salad oil
• 2 Tbsp. butter or margarine
• 1 small onion, sliced
• 1 clove garlic, crushed
• 1 tsp. dried thyme leaves
• 1 tsp. dried marjoram leaves
• 8 whole black peppers
• 1 can (10 1/2 oz.) condensed beef broth undiluted
• 1 lb. (8) carrots, halved
• 12 small onions, peeled
• 1 sprig parsley
• 3 Tbsp. flour
• 1 bay leaf, crumbled
• 1 tsp. salt

Method

1. Method: Wipe pot roast with damp paper towel. In hot oil and butter in 5 qt. dutch oven or heavy kettle, over medium heat, brown roast along with sliced onion, turning roast with 2 wooden spoons, until well browned on all sides. Slow browning gives the meat and gravy a better flavor and color. To drippings in dutch oven, add garlic, thyme, marjoram, bay leaf, black pepper and salt; stir 1/2 minute. Add beef broth (you may substitute tomato juice, stewed tomatoes, beer or red wine to vary the flavor). Bring to boiling, then reduce heat to simmer. Cook just below boiling point, covered for 2 1/2 hours. Turn meat occasionally so it will cook evenly. Add carrots, small whole onions, and parsley. Simmer, covered, 30 minutes or until vegetables and meat are tender. To make gravy, remove meat and vegetables from dutch oven to a warm platter. Keep in a warm place covered loosely with foil. Pour 1/4 cup water into measuring cup. Add the flour and mix with fork until smooth. Strain liquid remaining in dutch oven. If necessary, add water to measure 2 cups. Return to dutch oven. Stir flour into liquid in dutch oven. Bring to boiling, stirring. Reduce heat; simmer 3 minutes. Add salt, if desired. Spoon a little gravy over meat, then pass with vegetables. Serves 10.