1 rump roast, approx. 3 lb.
2 c. beef bouillon
1 c. burgundy wine
1/2 tsp. onion powder
1/8 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. marjoram
2 tbsp. Worcestershire sauce

Dutch oven or electric skillet method: Brown roast on all sides (2 tablespoons oil may be necessary to east browning). Mix all liquid ingredients and seasonings. Add mixture to meat. Bring liquid to a boil. Reduce heat, cover and simmer for 2-4 hours until meat is tender.

Crock pot method: Place roast and rest of ingredients inside crock pot. Cover and cook on low for 8-10 hours.